POT-AU-FEU
The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese. The main dish, or 'bouilli' - a platter of boiled meats and mixed vegetables - follows usually with gherkins and a variety of mustards, horseradish, and sauces alongside. The two courses can also be combined into one course. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage.
Provided by chef maggie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 5h
Yield 16
Number Of Ingredients 19
Steps:
- Pierce each whole onion with a clove. Place onions, 2 leeks, 2 carrots, 3 celery ribs, and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley, thyme, and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle, salt, and peppercorns to the pot.
- Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer, skimming occasionally, until roast is very tender, about 2 1/2 hours.
- Transfer roast to a large bowl and cover. Strain broth, discarding solids, and return it to the pot. Boil over high heat until reduced to 8 cups, about 45 minutes. Skim off the fat.
- Stir remaining 2 leeks, 2 carrots, and 3 ribs celery into the reduced stock. Add turnips, rutabagas, and parsnips. Cover and simmer over low heat until vegetables are just tender, about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender, about 40 minutes more. Add sausage; simmer until heated through, 5 to 10 minutes. Season the broth with salt and pepper.
- Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast, sausage, and vegetables on a separate platter.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 35.4 g, Cholesterol 90.1 mg, Fat 32.1 g, Fiber 6.9 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 1161.1 mg, Sugar 12.9 g
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arina soon
[email protected]This is a great recipe for a potluck or party. It is easy to make and can be served hot or cold. I like to make a big batch of the broth and then use it to make soup or stew later in the week.
Mduduzi Hadebe
[email protected]This is a classic French dish that is sure to impress your guests. The beef is cooked to perfection and the broth is so flavorful. I served it with a side of egg noodles and a green salad, and it was a perfect meal.
Paul Green
[email protected]I've made this recipe several times and it always turns out great. The beef is always tender and the broth is always flavorful. I like to add a few extra vegetables to the pot, such as carrots, parsnips, and turnips.
mohamed sayed
[email protected]This is a delicious and hearty dish that is perfect for a cold winter day. The beef is fall-apart tender and the broth is rich and flavorful. I served it with a side of mashed potatoes and a green salad, and it was a perfect meal.
shofiq shak
[email protected]I love this recipe because it is so easy to make. I just throw all the ingredients in the pot and let it simmer for a few hours. The beef always comes out tender and the broth is always flavorful.
atokoose taiwo boluwatiwi
[email protected]This is a great recipe for a special occasion meal. The beef is cooked to perfection and the broth is so flavorful. I served it with a side of mashed potatoes and roasted vegetables, and it was a perfect meal.
DollyBoyGames
[email protected]I made this dish for a dinner party last weekend and it was a huge success! Everyone raved about the tender beef and the rich broth. I will definitely be making this again.
Mulugata Genet
[email protected]This is a classic French dish that is perfect for a cold winter day. The beef is so tender and the broth is so flavorful. I love serving it with a side of crusty bread to soak up all the delicious sauce.
Sweet Seconds
[email protected]I've been making pot-au-feu for years, and this recipe is one of the best I've tried. The addition of the bouquet garni really elevates the flavor of the broth. I also like to add a few carrots and parsnips to the pot for extra sweetness.
Joseph Millwood
[email protected]This was my first time making pot-au-feu and it turned out amazing! The broth was rich and flavorful, and the beef was fall-apart tender. I served it with mashed potatoes and a side of horseradish sauce, and it was a hit with my family.