Food & Wine USA - (10)October 2020

OCTOBER 2020 25

1. Fill a stockpot with water,
   and bring to a boil over high.
   Add cabbage, and cook until
   tender and bright green,
   about 15 minutes. Transfer
   cabbage to a bowl filled with
   ice water, and let cool. Drain
   and set aside.


2. Add 5 quarts water to a
   10-quart stockpot, and bring
   to a boil over medium-high.
   Add pork shoulder, bacon, and
   pork shank. Return to a boil
   over high. Add onion, 2 carrot
   pieces, peppercorns, and
   cloves; reduce heat to medium-
   low to maintain a gentle sim-
   mer. Cook, skimming care-
   fully, until water is clear, about
   30 minutes. Add beans, tur-
   nips, garlic, and remaining
   carrots. Reduce heat to low;
   simmer until meat and beans
   are tender, 2 hours and 30
   minutes to 3 hours. Remove
   meat to a platter, and tent with
   aluminum foil while it rests.


3. Add cabbage, potatoes,
   leeks, sausage, and bouquet
   garni to bean mixture; add
   water as needed to cover.
   Bring to a boil over medium-
   high. Reduce heat to medium-
   low, and simmer until
   potatoes are fork-tender,
   about 20 minutes.


4. Remove and discard bones
   from meat. Slice meat, and
   arrange on a large platter
   over the vegetables and
   beans. Strain the broth, and
   serve in individual cups.
   Serve with crusty bread,
   mustard, and horseradish.
   —SYLVIE BIGAR

WINE Crisp, classic

Champagne: NV Taittinger

Brut La Française

NOTE Unsliced fresh or

smoked slab bacon may be

purchased at the butcher

counter.

Potée Champenoise

des Vendanges (Grape

Pickers Potée)

ACTIVE 1 HR 30 MIN; TOTAL

4 HR 50 MIN; SERVES 8

A long, slow simmer coaxes

big flavor from a trio of pork,

resulting in meltingly tender
meat and a rich broth that

infuses the beans and vegeta-

bles. Instead of picking stray

herb sprigs from the finished

dish, prepare a classic French
bouquet garni: Layer a few

sprigs of fresh thyme, parsley,

and a bay leaf into the hollow

of a 3-inch celery stick; tie

tightly with butcher’s twine.

1 small head green
cabbage, quartered

21 / 2 lb. bone-in pork
shoulder or Boston butt

1 lb. unsliced fresh or
smoked slab bacon

1 (1-lb.) pork shank

1 medium-size yellow
onion

6 carrots, cut into 4-inch
segments, divided

10 black peppercorns

5 whole cloves

1 / 2 cup dried large white
beans (such as haricots
de Soissons), soaked
overnight and drained

4 medium turnips,
quartered

3 garlic cloves

2 lb. medium new
potatoes, peeled and
halved

4 leeks, halved lengthwise
and cut into 2-inch-long
segments

1 large smoked pork
sausage (such as
Morteau or smoked
kielbasa) (12 oz.)

1 bouquet garni (thyme
sprigs, parsley sprigs,
fresh bay leaf, and
celery stalk tied in a
bundle)

Crusty bread, grainy
Dijon mustard (such as
Maille), and prepared
horseradish, for serving