Pot Au Feu Pot On The Fire Recipes

Steps:

• 1. PREP/PREPARE
• 2. THE BROTH
• 3. Gather your ingredients.
• 4. Add all of the items to into a stockpot.
• 5. Add the 10 cups of filtered water.
• 6. Bring up to the boil, and then reduce to a very slow simmer.
• 7. Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
• 8. Chef's Note: As the broth is simmering, season with salt and pepper,to taste.
• 9. Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
• 10. Cover and place in the fridge for several hours, or overnight.
• 11. Remove from the fridge and skim off the solidified fat.
• 12. THE POT-AU-FEU
• 13. Gather your ingredients.
• 14. Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
• 15. Tie together to create a bouquet garni.
• 16. Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
• 17. Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
• 18. Chef's Note: During this time, skim off any foam that rises to the top.
• 19. Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
• 20. Chef's Tip: About every 30 minutes, uncover and give the mixture a stir.
• 21. Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
• 22. Remove the beef, and place on a cutting board, and cut into chunks
• 23. Add the cabbage to the pot, then simmer, and stir for 15 minutes.
• 24. Remove the bouquet garni.
• 25. Taste and add additional salt or pepper, if needed.
• 26. Return the beef to the pot.
• 27. PLATE/PRESENT
• 28. Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
• 29. Keep the faith, and keep cooking.

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.

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.

Steps:

• Brown meat in frying pan, adding salt and pepper.
• Sprinkle a little flour over the meat while turning over.
• Place meat into oven proofed casserole or even better into a slow cooker.
• Briefly fry bacon, onions, garlic, carrots, then add tomatoes, leek and beef stock.
• Bring to the boil and add to casserole or slow cooker.
• Cook at 300F or on low setting on crock pot for about 5 hours or until the meat falls of the bone.
• Serve with potatoes (boiled or fried).

Steps:

• Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.
• Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.
• Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.
• Serve with potatoes (boiled or fried).
• 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.
• Pot au Feu is often served with mustard and course salt.
• After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables inches.
• 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 herbs.