Classic French Pot Au Feu Recipes
THE CHEF STéPHANIE LE QUELLEC'S POT-AU-FEU RECIPE
This is the recipe of the best pot-au-feu in the world! From the Michelin-starred chef's "Cuisine" book, this gourmet and comforting recipe is very easy to cook.
Provided by Leonce Chenal
Categories Main Course
Time 4h
Number Of Ingredients 14
Steps:
- Rinse the meats under running water, then place them (except for the marrow bones) in a round Le Creuset Dutch oven. Add cold water one and a half times the height. Bring to a boil, the impurities will rise to the surface, then lower the heat and skim (remove all the impurities).
- Peel and wash all the vegetables (except the potatoes), add them whole. Also add the onion studded with cloves, the head of garlic cut in half, the bouillon cubes, the pinch of salt, and the peppercorns.
- Cook over low heat for 3 hours 30 minutes, skimming every 30 minutes. After 3 hours of cooking, add the peeled and halved potatoes and the marrow bones.
- Serve this pot-au-feu with a crispy baguette, old-fashioned mustard, fleur de sel and pepper.
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
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
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CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND - FOOD & WINE
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- 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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