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
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.
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 RECIPE
SO many people have blogs now, it's hard to imagine there's anyone left to read them. Twelve thousand new ones are supposedly created every day, and more than 1,200 English-language blogs are devoted to food alone. Some of them are even interesting.But in the beginning there was Julie Powell. In August 2002, the 29-year-old decided to cook all 524 recipes in Julia Child's "Mastering the Art of French Cooking" in the next year -- and write all about it on the Internet.The resulting blog was a funny, foul-mouthed and occasionally inspiring chronicle of Powell's struggles with cooking and her environment. None of her readers was surprised when a book deal resulted. The question was: How do you turn a blog into a book?Perhaps inevitably, "Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen" (out today from Little, Brown) takes the form of a memoir: My Year of Doing Something a Little Crazy and Writing a Blog About It. Powell focuses on the pivotal meals and meltdowns, adding detail and fashioning them into a relatively coherent coming-of-age story that the publisher would like you to compare with "Bridget Jones's Diary."The problem is that we want to read about doing something crazy, and not so much about writing it down, on the Net or elsewhere. Powell seems aware of this dilemma, but there is no escaping the self-referential vortex of writing a book about writing a blog that got her a book deal.Powell struggles to explain why she embarked on the project, or why she chose Julia Child (she never mentions Child's coauthors, Simone Beck and Louisette Bertholle). Worst of all, she begins every chapter with fictional flashbacks of Child's courtship with husband Paul -- a desperate attempt to fabricate an otherwise obscure connection. These are an embarrassment to everyone involved.STRUCTURAL problems aside, there is plenty of extreme cooking here, which is at least entertaining. Watch as Julie dutifully enrobes a chicken in aspic to the horror of her guests and herself (poulet en gelee a l'estragon). Thrill as she struggles through biblical adversity to produce a masterful pot-au-feu ("boiled beef"). Laugh with Julie about the baroque midcentury rice recipes (riz a l'indienne).Her failures are much more compelling than her successes. Even if the hysteria brought on by sawing through a marrow bone seems overwrought, anyone who cooks out of books knows that feeling of panic caused by misunderstood recipes and unanticipated complications.But the delicious food -- and there is much of it in "Mastering the Art of French Cooking" -- does not merit the same attention. The pot-au-feu merely "looked, and smelled, and tasted as it should." While some may be grateful to be spared the mystical language that inevitably accompanies the Frenchman's description of this meal, Powell's complete incuriosity about its cultural significance is disconcerting.Does she really like food at all? It is hard to take seriously the culinary observations of a woman who reverts to Domino's bacon and jalapeno pizza when the Internet's not looking. One can excuse a certain desperation in Texans faced with the Mexican food "options" of New York, but how can you eat Domino's in the greatest pizza city in North America?After more than 200 pages, Powell gets around to a convincing description of good food, a passionate essay on the joys of calves' liver (foie de veau a la moutarde): "Liver is the opposite of [bad sex].... You've got to give yourself over to everything that's a little repulsive, a little scary, a little just too much about it."Scary indeed, but a huge relief. Finally we are offered evidence that Powell really loves food, that her grueling exercise is more than a meaningless distraction from her squalid life.The ending is happy: Crepes suddenly stop sticking, flip like they're supposed to, and even flambe without injuring anyone. (Of course, the real happy ending is the book deal that relieves her of secretarial servitude, but that good fortune is never addressed directly.)But serious cooks will not find her progress inspiring. On the final day of the project, Powell triumphantly survives a mayonnaise disaster, but it never should have happened in the first place (she ignored the recipe's precise instructions).*Food, the great uniterWHAT is inspiring is the social transformation the book documents. The exhausting ennui of gimlets on the couch with a "Buffy the Vampire Slayer" DVD is transformed by the magic of food into exhausted dinners with conversation, gimlets and Buffy. Eating becomes a convivial celebration. Friends who used to get "lost" on the way to Queens are suddenly eager to share in the bounty.The best story comes during the blackout of 2003, when Powell cooks chicken livers and riz en couronne by flashlight for an impromptu party of refugees who show up at her door. There are gimlets, of course, everyone has a great time, and they go to sleep "feeling cozy and communal, like a bunch of Neanderthals retiring to their cave after a good mastodon feast."Good cooking, even under very difficult circumstances, does not have to be a chore. With a little patience and discipline, it can even be fun.
Provided by Max Withers
Categories MAINS
Time 45m
Yield Serves 12 to 16
Number Of Ingredients 18
Steps:
- Trim the excess fat off the beef and pork pieces. Tie each piece so that it will hold its shape during cooking.
- Truss the chicken. To each piece of meat and to the chicken, tie a string long enough to fasten to the handle of the large stockpot, so that the meats may be removed easily for testing. Set aside the pork and chicken.
- Place the beef in a stockpot large enough to accommodate the meats and vegetables. Add the soup vegetables -- 3 carrots, 3 onions, the parsnips, celery stalks and leeks.
- Tie the 6 parsley sprigs, the bay leaf, thyme, garlic and peppercorns in cheesecloth and add to the pot. Add the beef and chicken broth and enough water to cover the meat and vegetables by 6 inches. More liquid may be added later if necessary. Set the kettle over moderate heat, bring to a simmer and skim. Partially cover the kettle and simmer slowly for 1 hour, skimming occasionally.
- Add the pork and chicken. Bring the mixture quickly back to a simmer. Skim. Simmer 1 1/2 hours, skimming from time to time. Pull up the chicken and check to see if it is done. If it is done, remove it to a bowl and keep moist with several ladlefuls of stock.
- To prepare the vegetable garnish, peel the turnips and quarter the turnips and the remaining 3 to 4 carrots lengthwise. Leave small carrots whole. Tie the carrot and turnip quarters and the remaining 3 to 4 onions and 3 to 4 leeks in one or several bundles of cheesecloth so they may be removed easily from the pot.
- Add the vegetable garnish and bring the pot quickly back to a simmer. Taste the stock for seasoning and salt lightly if necessary. Simmer 1 to 2 hours, adding the sausage half an hour before the end. The meats and chicken are done when they are tender if pierced with a sharp-pronged fork or skewer. If any piece is tender before the others are done, remove to a bowl and keep moist with several ladlefuls of cooking stock. Return to the pot to reheat before serving.
- To serve, remove the meats and vegetable garnish from the stockpot. Discard the trussing strings. Arrange the vegetables on a large, hot platter and moisten them with a ladleful of cooking stock. Decorate with parsley. Either place the meats in a large casserole for carving at the table or carve in the kitchen and arrange on a platter. Strain, degrease and season enough cooking stock to fill a large serving bowl, and pass it along with the Dijon mustard.
POT-AU-FEU A LA MINUTE
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Slice off and discard the bottom end of the cabbage. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces. Put the pieces in a kettle and add cold water to cover.
- Bring to a boil. When the water reaches a full, rolling boil, drain cabbage. Rinse under cold running water until well chilled. Drain well.
- Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper. Cook about 2 minutes.
- Cut the pork crosswise into 8 pieces of more or less equal thickness. Add these to the chicken and sprinkle the onion and garlic over all.
- Cook briefly, stirring, and add the wine and broth. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme. Cover closely and cook 25 minutes. Uncover and continue cooking 5 minutes. Remove bay leaf.
- Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.
POT AU FEU DU MIDI
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a 10-quart stockpot, cover the meats with water. Bring the water to a light boil over medium heat and skim off the scum that rises. When the froth on top of the boiling water is clear, add 1 more cup of water, bouquet garni and salt. Partially cover and simmer, keeping the broth at a light boil for 1 hour.
- Add the carrots, leeks, onion, and tomatoes. If the vegetables are not totally covered with broth, don't worry, just submerge them as best you can. Partially cover and simmer, keeping the broth at a light boil for 1 1/2 hours.
- One 1/2 hour before serving, cover the potatoes with salted cold water. Bring to a boil, partially cover and cook for 20 minutes, or until tender. Drain potatoes and keep warm.
- Remove meat from the stockpot and discard twine. Cut meat into thick slices. Arrange slices on a platter along with the potatoes and vegetables. Bring the broth back to a boil and discard the fat, skimming with a ladle to remove it. Discard the bouquet garni. Serve pot au feu with broth in large soup bowls, garnish with accompaniments.
FISH POT AU FEU
Provided by Craig Claiborne And Pierre Franey
Categories dinner, one pot, main course
Time 1h25m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Cut the leeks or portion of leek into one-and-a-half-inch lengths. Cut each piece lengthwise into quarters. Rinse well and set aside.
- Cut away and discard the core of the cabbage wedge. Cut the leaves into one-inch pieces. There should be about one and a half cups. Set aside.
- Prepare the carrots and onions and set aside.
- Put the leek, cabbage, carrots and onions in a kettle and add cold water to cover. Add salt to taste and bring to the boil. Simmer five minutes, then drain.
- Bring the fish broth to the boil and add the vegetables. Stir in the turmeric, pepper flakes, salt and pepper to taste. Simmer 10 minutes. If desired, at this point the base may be cooled and refrigerated overnight or until ready to serve.
- Meanwhile, if monkfish is used, trim away and discard any darker flesh portions of the fish. Cut the white-fleshed fish into one-inch cubes. There should be about one and a half cups. Set aside.
- Cut the salmon into one-inch cubes. There should be about one and a third cups. Set aside.
- Pull away and discard the beard of each mussel. Scrub the mussels well and drain. Set aside.
- Meanwhile, peel the tomatoes and cut them into quarters. Remove and discard the seeds. Cut the quarters into one-inch pieces. There should be about one and a half cups. Set aside.
- When ready to cook, bring the fish base to the boil and add the white-fleshed fish pieces. Cook about three minutes and add the salmon, mussels and tomatoes. Cook about one minute. Add the shrimp and dill, then stir. Cook two minutes. If desired, serve the soup with garlic mayonnaise on the side or spoon a small amount on top of each serving of soup.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 5 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1254 milligrams, Sugar 4 grams, TransFat 0 grams
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
POT AU FEU
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.
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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5/5 Total Time 5 hrsServings 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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