Crock Pot Au Feu Recipes

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POT-AU-FEU



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

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.

POT-AU-FEU STEW



Pot-au-Feu Stew image

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

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

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.

POT AU FEU (POT ON THE FIRE)



Pot Au Feu (Pot on the Fire) image

This is one of my contributions for the French region in the Zaar World Tour. I haven't tried it yet but I plan to soon and I think it would be a nice dish to serve in the Fall. History: 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, one 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) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.

Provided by Little Bee

Categories     One Dish Meal

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 lbs beef, with bone (plat de cote)
11 ounces bacon, cut in stripes
10 white pearl onions, peeled
3 chopped garlic cloves
4 medium carrots, peeled and cut into 4 cm cubes
2 leeks, washed and cut into 1 cm rings
5 tomatoes, chopped and peeled (1 cup)
all-purpose flour

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.

Nutrition Facts : Calories 2791.2, Fat 277.2, SaturatedFat 112.1, Cholesterol 390.1, Sodium 802.6, Carbohydrate 32.5, Fiber 6.8, Sugar 14.6, Protein 41.3

CROCK-POT AU FEU



Crock-Pot Au Feu image

Number Of Ingredients 10

1 1/2 pounds game hen (1 bird), quartered
2 pieces veal shank, about 8 ounces each, cut for osso buco
4 pieces beef short ribs, about 7 ounces each
salt and ground black pepper to taste
1 ham steak, about 8 ounces, cut into quarters
1 (1-pound) bag soup greens, (includes 1 turnip, 1 carrot, 1 parsnip, 1 onion, 1 rib celery, and parsley and dill sprigs)
1 cup white wine
1 cup chicken broth
1 bay leaf
mustard and/or horseradish for serving (optional)

Steps:

  • Season the game hen, veal, and beef with salt and pepper. Place in a 6- or 8-quart slow-cooker. Nestle the ham among the pieces. Peel the vegetables and cut into bite-size pieces, and chop the herbs finely. Add to the cooker, along with the wine, broth, and bay leaf. Cover and cook on low for 8 hours discard the bay leaf. Serve a portion of each meat, moistened with some of the cooking liquid. Accompany with mustard and/or horseradish, if desired.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

POT AU FEU



Pot au Feu image

Provided by Susan Herrmann Loomis

Categories     Beef     Vegetable     Winter

Yield Makes 6 to 8 servings

Number Of Ingredients 21

5 pounds beef including top or bottom round, beef cheeks, pot roast, and oxtail
1 tablespoon coarse sea salt
1 pound small onions
6 cloves
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut in eighths
12 medium leeks, trimmed and tied in two bundles of six each
1-1/2 pounds carrots, trimmed, peeled, and cut in half, then in quarters lengthwise
2 pounds celery root, peeled and cut in 4 x 1/2-inch sticks
1 bouquet garni
10 peppercorns
2 dried, imported bay leaves
1 marrow bone
6 slices day-old bread
2 cloves garlic, peeled
Condiments:
Coarse sea salt
Cornichons
Pickled onions
Horseradish
Mustards

Steps:

  • 1. Tie the top or bottom round, the beef checks, and the pot roast separately so they are compact and don't fall apart during cooking. Place them, with the oxtails, in a large, deep stockpot. Add the salt, cover by at least two inches with water and bring just to a boil, then reduce the heat so the liquid is simmering. When impurities begin to rise to the surface of the water skim them off, and continue skimming until you see no more impurities, which should take about 20 minutes.
  • 2. Pierce the onions with the cloves and cut the onions in half.
  • 3. Add half the vegetables and the bouquet garni to the meat in the pot and make sure all is covered by at least one inch with water. Add half the peppercorns, cover, and bring just to a boil. Adjust the heat so the liquid is simmering-it shouldn't boil or the meat will be tough. Cook, partially covered, for at least three hours.
  • 4. Remove the meat from the broth. Strain the broth and discard vegetables. Return broth to the pot and add bay leaves. Bring it just to a boil. Add the carrots and the rutabaga and cook until they're beginning to turn tender, about 10 minutes. Add the turnips and onions and cook until they're beginning to turn tender, about 10 minutes. Add celery root and leeks and cook until they, and all the vegetables, are tender through. Remove vegetables from the broth and place them in a shallow bowl. Moisten with some of the broth, cover, and keep them warm. Add the meat back to the broth along with the marrow bone and simmer for 15 minutes. Remove the meat from the broth, drizzle it with a ladle or two of broth and keep it warm.
  • 5. Rub each piece of bread with garlic and place it in the bottom of a shallow bowl. Pour equal amounts of broth over it and serve as a first course.
  • 6. Remove the strings from the meat and cut the pieces either into thick slices or into chunks. Arrange the meat on a warmed platter surrounded with the vegetables. Serve it with the condiments alongside.

CROCK-POT AU FEU



Crock-Pot Au Feu image

Number Of Ingredients 10

1 1/2 pounds game hen (1 bird), quartered
2 pieces veal shank, about 8 ounces each, cut for osso buco
4 pieces beef short ribs, about 7 ounces each
salt and ground black pepper to taste
1 ham steak, about 8 ounces, cut into quarters
1 (1-pound) bag soup greens, (includes 1 turnip, 1 carrot, 1 parsnip, 1 onion, 1 rib celery, and parsley and dill sprigs)
1 cup white wine
1 cup chicken broth
1 bay leaf
mustard and/or horseradish for serving (optional)

Steps:

  • Season the game hen, veal, and beef with salt and pepper. Place in a 6- or 8-quart slow-cooker. Nestle the ham among the pieces. Peel the vegetables and cut into bite-size pieces, and chop the herbs finely. Add to the cooker, along with the wine, broth, and bay leaf. Cover and cook on low for 8 hours discard the bay leaf. Serve a portion of each meat, moistened with some of the cooking liquid. Accompany with mustard and/or horseradish, if desired.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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