Pot Au Feu Best Recipes

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POT-AU-FEU

2011-09-15



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

Ingredients:

  • 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.

Top Asked Questions

  1. What is pot au feu?
    Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage. Read more about sharing. Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni.
  2. What is in a pot-au-feu?
    The cuts of beef and the vegetables involved vary, but a typical pot-au-feu contains: seasonings: bouquet garni, salt, black pepper and cloves. Cooking cartilaginous meat in the stew will result in gelatin being dissolved into the broth. If the stew is allowed to cool, the broth may turn into a jelly.
  3. Do the French use veal for a pot au feu?
    Neither veal for a pot au feu . This recipe is _not_ something any French people would recognize as a pot-au-feu, it's actually an Italian bollito misto. I made this with beef bones but not marrow bones. I also added a whole chicken (small).
  4. What is the meaning of Poule au pot?
    Poule au pot literally means "chicken in the pot" and the so-called traditional recipe resembles the one for "pot-au-feu". However, peasants' food was mainly based on bread (c. 500 g/day), root vegetables, in-season vegetables, and soup.

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