Best 9 Simple Pot Au Feu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pot au feu is a classic French stew that is simple to make and packed with flavor. The main ingredients are beef, vegetables, and herbs. The beef is typically a chuck roast or brisket, and the vegetables can include carrots, potatoes, onions, and celery. Pot au feu is usually served with a side of crusty bread or mashed potatoes. There are many different ways to make pot au feu, but the basic steps are always the same. The beef is browned in a pot, the vegetables are added, and the pot is filled with water or broth. The stew is then simmered for several hours, until the beef is tender and the vegetables are cooked through. Pot au feu is a hearty and comforting dish that is perfect for a cold winter day.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC FRENCH POT AU FEU



Classic French Pot au Feu image

A pot au feu is a classic French dish that is slowly cooked all together as a stew but served separately as three different courses.

Provided by Rebecca Franklin

Categories     Dinner     Entree     Lunch

Time 4h40m

Yield 10

Number Of Ingredients 22

2-pound piece beef shank (with bone)
2-pound piece beef chuck
2 pounds beef ribs
2 pounds large beef marrow bones
2 whole cloves
1 large white onion (peeled)
1 bouquet garni
1 small cinnamon stick
1 teaspoon black peppercorns
2 bay leaves
1 tablespoon coarse sea salt
5 stalks celery (cut into large pieces, plus leaves)
12 medium carrots (peeled and quartered)
8 leeks (washed, cut lengthwise and then into large pieces)
1 1/2 pounds turnips (peeled and quartered)
1 1/2 pounds small new potatoes
1 fresh or day-old baguette (sliced and toasted)
Garnish
Coarse sea salt
Cornichons
Mustard
Horseradish

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

POT-AU-FEU



Pot-au-Feu image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied
2 pounds beef short ribs, cut into pieces
3 to 4 quarts water, chicken or beef stock, or some combination
2 onions, peeled and stuck with cloves
2 carrots, peeled and halved
2 tomatoes, chopped
Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic
8 carrots, peeled and cut into 1 1/2-inch lengths
4 white turnips, peeled and cut into 1 1/2-inch chunks
8 boiling potatoes, scrubbed clean
2 pounds cabbage, cored and cut into wedges
Salt and freshly ground black pepper
Chopped parsley for garnish
Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise

Steps:

  • In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
  • Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
  • To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
  • Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

THE CHEF STéPHANIE LE QUELLEC'S POT-AU-FEU RECIPE



The Chef Stéphanie Le Quellec's Pot-Au-Feu Recipe image

This is the recipe of the best pot-au-feu in the world! From the Michelin-starred chef's "Cuisine" book, this gourmet and comforting recipe is very easy to cook.

Provided by Leonce Chenal

Categories     Main Course

Time 4h

Number Of Ingredients 14

500 g beef shoulder ("paleron" in French)
1 beef cheek
500 g brisket ("plat de côtes" in French)
4 marrow bones ("os à moelle" in French)
4 carrots
2 leeks
¼ celery
2 large potatoes
1 onion
1 head of garlic
3 cloves
2 bouillon cubes
10 peppercorns
1 pinch of salt

Steps:

  • Rinse the meats under running water, then place them (except for the marrow bones) in a round Le Creuset Dutch oven. Add cold water one and a half times the height. Bring to a boil, the impurities will rise to the surface, then lower the heat and skim (remove all the impurities).
  • Peel and wash all the vegetables (except the potatoes), add them whole. Also add the onion studded with cloves, the head of garlic cut in half, the bouillon cubes, the pinch of salt, and the peppercorns.
  • Cook over low heat for 3 hours 30 minutes, skimming every 30 minutes. After 3 hours of cooking, add the peeled and halved potatoes and the marrow bones.
  • Serve this pot-au-feu with a crispy baguette, old-fashioned mustard, fleur de sel and pepper.

POT-AU-FEU A LA MINUTE



Pot-au-Feu a la Minute image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

1 head Chinese cabbage, about 3 1/2 pounds
1/4 pound lean bacon, cut into 1/2-inch pieces
4 whole chicken legs, separated, about 2 pounds
Salt to taste if desired
Freshly ground pepper to taste
1 smoked pork butt (porkette) about 1 1/2 pounds
1 cup finely chopped onion
1 tablespoon finely minced garlic
1/2 cup dry white wine
1 1/2 cups fresh or canned chicken broth
8 red, waxy potatoes, about 1 pound
12 baby carrots, trimmed and scraped, about 1 pound
2 whole cloves
2 whole allspice
1 bay leaf
1/2 teaspoon dried thyme
Tomato and horseradish sauce (see recipe)

Steps:

  • Slice off and discard the bottom end of the cabbage. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces. Put the pieces in a kettle and add cold water to cover.
  • Bring to a boil. When the water reaches a full, rolling boil, drain cabbage. Rinse under cold running water until well chilled. Drain well.
  • Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper. Cook about 2 minutes.
  • Cut the pork crosswise into 8 pieces of more or less equal thickness. Add these to the chicken and sprinkle the onion and garlic over all.
  • Cook briefly, stirring, and add the wine and broth. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme. Cover closely and cook 25 minutes. Uncover and continue cooking 5 minutes. Remove bay leaf.
  • Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.

CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET



Classic French Pot Au Feu - Crock Pot or Le Creuset image

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

1 1/2 kg beef, with bone
300 g lardons or 300 bacon, cut into cubes
4 -6 small onions, peeled
3 garlic cloves, minced
4 medium sized carrots, peeled and left whole
4 leeks, washed and cut in half
4 turnips, peeled
4 large potatoes, peeled & halved
bouquet garni or 1 bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme
200 ml beef stock
all-purpose flour

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



Pot Au Feu image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 9h

Yield 10 servings

Number Of Ingredients 29

4 pounds marrow bones
3 pounds veal or beef neck bones
1 onion, quartered
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
Freshly ground pepper
3 cloves garlic
4 pounds beef brisket, tied in one piece
2 tablespoons fresh tarragon (or 1 tablespoon dried)
Freshly ground pepper
1 3- to 4-pound chicken
Juice of 1/2 a lemon
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 shallots
2 tablespoons butter
1 cup soft bread crumbs
1 cup milk
1/4 pound prosciutto, diced
1 egg
1/2 teaspoon ground allspice
1 calf's tongue, cooked
1 pound garlic sausage, in one piece
10 medium potatoes, peeled
4 parsnips, peeled and halved
6 carrots, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
6 leeks, thoroughly washed, cut in half lengthwise
1 French baguette, sliced and toasted

Steps:

  • The day before: Preheat oven to 400 degrees. Place the bones in a large roasting pan. Roast until browned on all sides. Place in a large stock pot with eight quarts water, onion, carrot, celery and herb bouquet. Season with pepper and simmer for four hours, skimming off any foam that rises to the surface. Drain, reserving the marrow bones. Cool the stock, strain it and refrigerate. Remove the marrow from the bones, place it in a container and refrigerate.
  • Chop two cloves garlic in thin slivers. Lard the beef brisket with small pieces of the garlic and tarragon leaves and season with pepper. Wrap and refrigerate overnight. Rub the chicken with lemon juice and put thyme leaves under the breast skin and season the cavity with pepper. Wrap and refrigerate.
  • The day of serving: Skim the fat from the stock. Bring the stock to simmer, add the beef and simmer gently for one-and-a-half hours.
  • Meanwhile, make the stuffing for the chicken. Soften the shallots and remaining garlic, chopped, in the butter. Season with pepper. Soak the bread crumbs in the milk for 10 minutes. Drain and squeeze dry. Combine in a bowl with the shallots, garlic and prosciutto. Add the egg and allspice and mix thoroughly. Stuff into the chicken and truss.
  • After the beef has simmered for one-and-a-half hours, add the chicken. It should cook for two hours. After the chicken has cooked for one-and-a-half hours, add the tongue and garlic sausage. They should cook for half an hour. Remove the marrow from the refrigerator and set aside.
  • Ten minutes later, add the potatoes, parsnips and carrots (if you do not have enough room, cook the potatoes separately). They should cook for 20 minutes. After 10 minutes, add the celery and leeks. Cook the vegetables until they are tender (be careful not to overcook them). Meanwhile, toast the baguette slices.
  • To serve, slice the meats and arrange them on a large platter. Place the vegetables in attractive piles around the meats. Ladle a little hot broth over everything, and serve immediately. Spread the marrow on hot toast and pass it separately.

POT-AU-FEU



Pot-Au-Feu image

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

Brine:
1/2 cup kosher salt
1/4 cup sugar
1 head of garlic, halved crosswise
1 teaspoon whole black peppercorns
2 fresh bay leaves (or 1 dried)
2 pound beef brisket
3 4" pieces bone-in beef short ribs
Bouquet garni, meats, and vegetables:
1 head of garlic, halved crosswise
10 sprigs flat-leaf parsley
10 sprigs thyme
3 fresh bay leaves (or 1 dried)
3 whole cloves
1 teaspoon whole black peppercorns
3 2"-3" long marrow bones
2 pounds oxtails
2 pounds beef bones
1 pound veal bones
1 pound veal breast
5 large carrots (about 1 pound), peeled (2 chopped, 3 cut into 2" pieces)
2 celery stalks, chopped
1 onion, quartered
1 1-pound piece garlic sausage
2 rutabagas (about 1 pound), peeled, cut into wedges
1 small head of savoy cabbage (about 1 pound), halved
1 pound baby potatoes
Sauces and garnishes:
1/2 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche
2 tablespoons prepared white horseradish, drained
Whole grain mustard
Dijon mustard
Toasted sliced country bread
Special Equipment
Cheesecloth

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.

POT AU FEU



Pot au Feu image

This hearty stew throws in everything but the kitchen sink. You should have leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 29

3 pounds veal bones
3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
5 to 6 pounds brisket of beef
10 large leeks
2 large yellow onions, peeled and halved
2 medium carrots, scrubbed
Salt
1 bunch fresh thyme
3 cloves garlic, peeled
1 teaspoon white peppercorns
1 teaspoon black peppercorns
4 whole cloves
20 fresh flat-leaf stems parsley
2 bay leaves
1 3 to 4-pound chicken
3/4 teaspoon freshly ground black pepper
10 beef-marrow bones, each 1-inch thick
2 celery hearts, quartered
16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
16 small red potatoes (about 2 pounds)
1 pound haricots verts (string beans can be substituted), stem ends trimmed
1 savoy cabbage (about 2 pounds), quartered
8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
1 baguette
1/4 cup Dijon mustard
1 cup Kalamata olives
1 cup cornichons (French gerkins)
1 four-ounce jar prepared white horseradish
2 teaspoons salt

Steps:

  • Preheat oven to 425 degrees. Arrange veal bones in a heavy-bottomed roasting pan. Place in oven and roast, turning occasionally, until light golden brown, about 1 hour.
  • Transfer veal bones to a 20-quart stockpot. Tie up each short rib with kitchen string. Add short ribs, brisket, and enough cold water to cover the meats (about 6 1/2 quarts). Bring to a boil over high heat. Reduce heat to medium, and skim off any fat and scum that form on the surface. Simmer for 30 minutes, skimming as necessary.
  • Trim dark-green tops from leeks, and reserve them. Cut leek bottoms in half lengthwise, and place in a bowl of cold water. Soak for 10 minutes to rid them of sand. Lift out, drain, and set aside. Add onions, 2 medium carrots, half the leeks, and 1 tablespoon salt to the stockpot. Wrap thyme, garlic, white and black peppercorns, cloves, parsley stems, and bay leaves in cheesecloth, tie with kitchen string, and add to stockpot along with 1 quart water. Return to a boil, reduce heat to medium low, and let simmer. After 1 hour and 15 minutes, turn on oven to 425 degrees. and preheat for 15 minutes.
  • Prepare chicken: rinse it inside and out, pat dry, tie the legs together with kitchen string, and tuck wing tips underneath body. Place in a roasting pan, and roast until golden brown, about 30 minutes. Transfer to the simmering stockpot, and add water to cover (about 3 quarts). Bring to a boil, reduce heat to medium, and simmer for 45 minutes (the stock should simmer a total of 2 hours and 45 minutes), skimming the surface as necessary. If the chicken cannot be completely immersed in the water, turn it after 20 minutes to ensure even cooking.
  • Remove stockpot from heat. Remove the meat and chicken from the stockpot; set meats aside. Strain the broth into a large bowl through a cheesecloth-lined sieve, and discard solids. Let meat and broth cool, and refrigerate them overnight.
  • Continue the preparation the next day. Heat oven to 375 degrees. Rub salt on cut sides of marrow bones. Rinse the reserved leek tops in cold water, and cut into 20 strips, 1/2 inch by 9 inches. Crisscross 2 strips of leek tops over each marrow bone, and bind with kitchen string. Place marrow bones in a small roasting pan, and add just enough cold water to cover (about 1 1/2 cups). Cover roasting pan with aluminum foil, and bake until marrow is opaque, about 1 hour. Remove from oven, keep covered, and set aside.
  • Meanwhile, remove broth from refrigerator, and skim off any fat that has solidified on the surface. Return the broth to the 20-quart stockpot, and bring to a boil. Add remaining leeks, and cook over medium-high heat for 25 minutes. Adjust seasoning with salt and pepper to taste. Add brisket, short ribs, chicken (cut in half), celery hearts, baby carrots, and potatoes, and cook until vegetables are tender, about 20 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add haricots verts, and cook until tender but still slightly crunchy, about 3 minutes. Remove with a slotted spoon, and set aside in a medium bowl; cover with aluminum foil. To the same water, add cabbage, and cook over medium-high heat for about 15 minutes. Add turnips and cook until both are tender, about 15 more minutes. Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm.
  • Slice baguette diagonally into 1/2-inch slices, and toast on a baking sheet in the heated oven until golden brown, about 10 minutes.
  • When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.

POT-AU-FEU



Pot-au-Feu image

Provided by Shelley Wiseman

Categories     Beef     Roast     Dinner     Fall     Winter     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

4 pound tied bone-in beef chuck roast
4 pound (2- to 3-inch) bone-in short ribs
2 onions, quartered
2 medium carrots, halved lengthwise
6 quarts water
2 (3-inch) pieces celery
6 parsley sprigs
6 thyme sprigs
2 Turkish bay leaves or 1 California
1/4 teaspoon black peppercorns
1 whole clove
8 small or 4 medium leeks (2 1/2 pounds)
1 pound small boiling onions (about 20), left unpeeled
8 (2-inch-long) veal marrowbones (optional)
8 small carrots (1 pound), peeled and trimmed, leaving 1/2 inch of stems
1 pound small turnips, peeled and cut into 1-inch wedges
Equipment:
Equipment: a 12-quart pot; cheesecloth; kitchen string
Accompaniments: toasted baguette slices for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons
Garnish: chopped parsley

Steps:

  • Cook meats:
  • Preheat convection oven to 425°F or regular oven to 450°F with rack in middle.
  • Pat meats dry, then rub with 2 1/2 teaspoons salt (total) and arrange in 1 layer in a large shallow baking pan with quartered onions and halved carrots. Roast, turning occasionally, until meats and vegetables are well browned, 35 to 45 minutes in convection oven; 45 minutes to 1 hour in regular oven.
  • Transfer meats and vegetables to pot with any juices from pan. Deglaze pan with a little water, scraping up brown bits, then add to pot with water (6 quarts) and 1 teaspoon salt. Bring to a simmer, skimming foam and fat from surface.
  • Tie celery, parsley, thyme, bay leaves, peppercorns, and clove in a cheesecloth bundle and add to pot.
  • Cut off dark green part from leeks, reserving remainder, and wash . Fold greens and tie in 2 bunches, then add to pot. Gently simmer, uncovered, skimming as necessary, until meats are very tender, about 3 hours.
  • Prepare leeks and onions while meats simmer:
  • Trim roots from leeks, keeping ends intact, then, starting 1 1/2 inches from root end, slit each leek lengthwise and wash between layers. Tie leeks together in 2 bunches, tying each bunch in 2 places.
  • Blanch boiling onions in a medium pot of boiling water 1 minute, then drain and peel.
  • Cook meats:
  • Preheat oven to 200°F with rack in lower third.
  • Transfer meats to a shallow baking pan, discarding bones from short ribs, and keep warm, covered with foil, in oven. Discard cheesecloth bundle, leek greens, and cooked onions and carrots from broth, then skim off fat from broth with a skimmer or large spoon and keep broth warm over low heat.
  • Arrange marrowbones (if using) upright in 1 layer in a medium saucepan and add enough broth from pot (about 1 quart) to cover bones. Add 1 teaspoon salt and simmer gently, uncovered, until marrow is soft, 15 to 20 minutes.
  • While marrowbones cook, simmer boiling onions and leeks with 1 teaspoon salt and 1/2 teaspoon pepper in remaining broth in large pot, uncovered, 15 minutes.
  • Add small carrots and turnips and simmer, uncovered, until all vegetables are tender, about 15 minutes.
  • Serve pot-au-feu:
  • Transfer marrowbones with tongs to a platter (discard liquid) and serve with baguette slices and coarse salt.
  • Discard bone from chuck roast and slice chuck 1/2 inch thick, then arrange, along with meat from short ribs, on a large platter.
  • Transfer vegetables to platter with a slotted spoon and cut string off leeks.
  • Season broth with salt and pepper, then spoon some over meats and vegetables to moisten and serve remainder in a soup tureen.
  • To eat, ladle broth over meats and vegetables in soup plates, then stir in horseradish and mustard to taste.

Tips:

  • Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good choices for pot au feu.
  • Sear the beef before braising it. This will help to develop flavor and color.
  • Use a variety of vegetables. Carrots, parsnips, turnips, leeks, and celery are all classic pot au feu vegetables, but you can also add other vegetables that you like.
  • Add some herbs and spices. Thyme, bay leaves, and parsley are all good choices for pot au feu.
  • Cook the pot au feu over low heat for a long time. This will help to tenderize the beef and vegetables.
  • Serve the pot au feu hot with a side of crusty bread.

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 tailored to your own taste. With a little planning, you can make a pot au feu that your family and friends will love.

Related Topics