Pot Au Feu Recipes

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CHICKEN POT-AU-FEU

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 14



Chicken Pot-au-Feu image

Steps:

  • Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
  • Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
  • Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
  • Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
  • Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.

Nutrition Facts : Calories 429 calorie, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 116 milligrams, Sodium 961 milligrams, Carbohydrate 27 grams, Fiber 7.5 grams, Protein 51 grams, Sugar 10 grams

1 bunch fresh parsley
6 cups low-sodium chicken broth
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
1/2 teaspoon coriander seeds
Kosher salt
3 small leeks, outer leaves peeled, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
6 small turnips, peeled and halved lengthwise
4 skin-on, bone-in chicken breasts (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 pound winter greens (such as Swiss chard or kale), torn
Freshly ground pepper

POT-AU-FEU

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



Pot-Au-Feu image

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.

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

POT AU FEU

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



Pot au Feu image

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.

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

POT-AU-FEU STEW

Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11



Pot-au-Feu Stew image

Steps:

  • In a large, heavy stockpot over medium heat, brown the meat. Add the chicken stock, vegetables, and herbs and bring to a simmer, about 20 to 30 minutes, until the vegetables are fork-tender. Raise the heat if necessary to maintain the simmer.
  • Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.

1 pound beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
6 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 small rutabaga (about 1 pound), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 large leek, white part only, quartered
2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
Kosher salt and freshly ground black pepper
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh parsley

POT-AU-FEU OF FOIE GRAS

Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday feast. He poaches foie gras, not a chicken, in broth with vegetables. ''It's very simple,'' he said. ''Just expensive.''

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 main course servings

Number Of Ingredients 14



Pot-Au-Feu Of Foie Gras image

Steps:

  • Divide foie gras where it separates into two unequal pieces. Cut a half-inch slice from ends of each piece and discard or reserve for another use. Remove and discard veins or nerves on surface of foie gras. Place foie gras in a bowl. Mix 1 tablespoon sea salt with 3 cups water, pour over foie gras and add enough ice cubes to cover. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
  • Remove foie gras from ice water and pat dry. Fill a pitcher with enough boiling water to submerge most of the blade of an 8-inch knife. Slice each section of foie gras crosswise into slabs about 3/4-inch thick, dipping knife in hot water before making each slice. Lay slices on a cutting board. Using tip of a paring knife, pluck out any tiny spots of blood from slices. Season slices on both sides with salt and pepper. Cover loosely with plastic wrap until ready to cook.
  • Halve potatoes, place in a pot of salted water, and cook until just tender, about 15 minutes. Drain and set aside, covered.
  • While potatoes cook, cut celery stalks, carrots and leeks into 3-inch lengths. You should have 12 pieces each. Cut each turnip into 6 wedges. Bring stock to a simmer in a 4-quart casserole. Add vegetables and simmer 10 minutes. Remove any that are tender when pierced with a sharp knife. Continue cooking until all are tender. Set vegetables aside to drain on paper towel.
  • Warm 6 large soup plates. Place wine in a small pitcher. Return stock to a fast simmer, add ginger, cook gently for 5 minutes, then slip in slices of foie gras. Remove from heat and allow foie gras to steep 6 minutes. Do not overcook. Place 2 slices of foie gras in each soup plate.
  • Return vegetables to stock. Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates. Discard ginger. Put two pieces of potato in each plate. Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras. Sprinkle chives on top, and serve at once, with fleur de sel on the side. Pass wine so guests can add a little to their plates.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 22 grams, Carbohydrate 77 grams, Fat 37 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 2160 milligrams, Sugar 16 grams

1 whole fresh Grade A duck foie gras, about 1 1/2 pounds
Sea salt
Freshly ground white pepper
6 medium creamer or Yukon Gold potatoes, peeled
4 stalks celery, trimmed
4 carrots, peeled
6 slender leeks, well rinsed and trimmed
2 medium white turnips, peeled
2 1/2 quarts degreased chicken stock, preferably homemade
1 cup red wine
4 1-inch-thick chunks peeled fresh ginger
1/2 cup black truffle juice (optional)
1 tablespoon minced chives
Fleur de sel

POT-AU-FEU

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



Pot-au-Feu image

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.

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

POT-AU-FEU

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14



Pot-au-Feu image

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.

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

VEGETABLE POT AU FEU

This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".

Provided by lynnski LA

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15



Vegetable Pot Au Feu image

Steps:

  • In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
  • Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
  • Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
  • Bring to a boil over medium heat.
  • Reduce the heat to low, cover and simmer for 20 minutes.
  • Add the celery hearts, re-cover, and simmer for another 20 minutes.
  • Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
  • Remove the vegetables and arrange on a platter, (reserve broth for another use).
  • Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).

Nutrition Facts : Calories 138.3, Fat 0.5, SaturatedFat 0.1, Sodium 659.4, Carbohydrate 32, Fiber 5, Sugar 7.7, Protein 3.4

4 cups vegetable broth
2 cups water
1 1/2 teaspoons salt
1 teaspoon pepper
8 whole black peppercorns
2 bay leaves
4 fresh parsley sprigs
5 fresh thyme sprigs
4 carrots, peeled and cut into 2-inch lengths
4 leeks, white part only, cut into 2-inch lengths
3 small yellow onions, peeled
3 small turnips, peeled and halved
3 boiling potatoes, halved
2 parsnips, peeled and cut into 2-inch lengths
2 celery hearts, each 6 inches long

POT AU FEU

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 9h

Yield 10 servings

Number Of Ingredients 29



Pot Au Feu image

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.

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

CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET

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



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

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

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

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CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND | FOOD & WINE
Directions. Step 1. In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of …
From foodandwine.com
5/5
Total Time 5 hrs
Servings 6-8
  • In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.
  • Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
  • Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
  • Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.
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CLASSIC POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
Directions. In a large stockpot or Dutch oven, combine beef chuck, shank, short ribs, oxtail, thyme, onion, garlic, celery, …
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Cuisine French
Total Time 4 hrs
Category Entree, Dinner, Beef Stew, Mains
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Cover with water as needed and bring to a boil. Turn the heat to low and simmer for 3 1/2 hours until meat is tender. When meat is tender, remove to a large serving platter along with the vegetables and marrow bone. Skim fat …
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Strain the broth, discarding the bones and vegetables, and chill overnight. Skim off the congealed fat. To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking. Place the brisket, roast, and short ribs in a 12 …
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Pot-au-feu . Pot-au-feu is a widely accepted and celebrated type of food in France. The origin of the beef stew dish can be traced to King Henry IV of France who ruled between 1553 and 1610. He was quoted as saying that all …
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WHAT YOU NEED TO KNOW ABOUT FRANCE’S NATIONAL DISH, …
Even the most modest pot au feu boasts an essence of simplicity at its finest and remains a much-loved comfort food on French tables. In the right hands, this French dish becomes more than the sum of its simple ingredients. …
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It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While pot was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be no written trace of pot-au-feu until 1673. In 1600, King Henry IV of France (1553-1610) declared, "I want no peasant in my kingdom to be …
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Type Main dish
Place of origin France


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