POT-AU-FEU
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.
POT AU FEU (POT ON THE FIRE)
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. Posted for ZWT II '06
Provided by Cynna
Categories Stew
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 2834.7, Fat 280.6, SaturatedFat 113.2, Cholesterol 394.9, Sodium 1084.9, Carbohydrate 34, Fiber 6.8, Sugar 14.6, Protein 43
CHICKEN POT-AU-FEU
Make and share this Chicken Pot-Au-Feu recipe from Food.com.
Provided by katie in the UP
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 435 degrees.
- Spray potatoes with olive oil spray; and season with salt and pepper.
- Transfer potatoes to a baking sheet and roast 12 minutes.
- Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
- To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.
Nutrition Facts : Calories 240.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 145.1, Carbohydrate 21.6, Fiber 2.6, Sugar 3.7, Protein 28.9
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