Best 3 Classic French Pot Au Feu Crock Pot Or Le Creuset Recipes
In the realm of hearty and comforting one-pot dishes, few compare to the classic French pot au feu. This traditional stew, which translates to "pot on the fire," has been a staple of French cuisine for centuries, and for good reason. The combination of tender beef, flavorful vegetables, and rich broth makes it a soul-satisfying meal that's perfect for chilly evenings. Whether you're using a crock pot or a le Creuset, there are a few key steps you'll need to follow to create a pot au feu that's bursting with flavor.
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CLASSIC FRENCH POT AU FEU
Steps:
- Enjoy!
Nutrition Facts : Calories 1737 kcal, Carbohydrate 68 g, Cholesterol 334 mg, Fiber 8 g, Protein 95 g, SaturatedFat 55 g, Sodium 1418 mg, Sugar 11 g, Fat 120 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET
Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.
Provided by French Tart
Categories Stew
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crock Pot:.
- Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
- Traditional:.
- Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
- Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
- Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
- Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
- Notes:.
- Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
- For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding more herbs.
Nutrition Facts : Calories 2960.2, Fat 266.9, SaturatedFat 110.7, Cholesterol 371.2, Sodium 453.4, Carbohydrate 98.1, Fiber 14.9, Sugar 16.9, Protein 42.8
POT-AU-FEU
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Herb Potato Bastille Day Dinner Beef Rib Brisket Carrot Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 41
Steps:
- For brine:
- Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.
- For bouquet garni, meats, and vegetables:
- Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
- Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.
- Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
- Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.
- For sauces and garnishes:
- Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.
- Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.
- Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.
Tips:
- Choose the right cut of beef: Brisket, chuck roast, and short ribs are all excellent choices for pot-au-feu. You can also use a combination of different cuts of beef.
- Brown the beef before cooking: This will help to develop the flavor of the meat and give the pot-au-feu a richer color.
- Use a variety of vegetables: The classic vegetables for pot-au-feu are carrots, turnips, celery, and leeks. However, you can also add other vegetables, such as potatoes, parsnips, and cabbage.
- Season the pot-au-feu well: Use a combination of salt, pepper, garlic, and thyme to season the pot-au-feu. You can also add other herbs and spices, such as bay leaves and parsley.
- Cook the pot-au-feu slowly: The key to a good pot-au-feu is to cook it slowly and gently. This will allow the flavors of the beef and vegetables to develop fully.
- Serve the pot-au-feu with a variety of accompaniments: Pot-au-feu is traditionally served with horseradish sauce, cornichons, and a baguette. You can also serve it with mashed potatoes, rice, or noodles.
Conclusion:
Pot-au-feu is a classic French dish that is perfect for a cold winter day. It is a hearty and flavorful stew that is easy to make and can be enjoyed by the whole family. With a little planning and preparation, you can make a delicious pot-au-feu that will impress your friends and family.
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