Dish Description: This class is for those bored with the usual St. Patrick’s Day corned beef and cabbage or fascinated by the Celtic influence on the European Continent (remember: the Celts settled France before they sailed to the Emerald Isle of Ireland).

This dish is a classic across northern Europe, translated in many languages to “pot on the fire”.

In a heavy-bottomed pot over a steady flame, beef brisket is long-simmered to perfection, followed by an array of vegetables cooked just right like new red potatoes, savoy cabbage, onions, carrots, turnips, leeks and kohlrabi. Seasonings include fresh sprigs of thyme, flat leaf parsley and bay leaf.

When served, warmed plates are garnished with Dijon mustard, cornichon and horseradish.

We recommend accompanying this dish with a fresh baguette or bâtard (just like the ones made in last week’s master class) and pairing it with a glass of our vintage 2015 Viognier or Cabernet Franc, both of French heritage, or a healthy splash of both.

Prep Time: 2 hours, 45 minutes (45 minutes active)

Class Details: Tuition $63/person + tax covers all course materials and wine pairing.
Aprons available to borrow or purchase.

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