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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Itachi Seez U
[email protected]I love this recipe! It's so easy to make and it always turns out delicious.
Sandile Star
[email protected]This was my first time making pot-au-feu and it turned out great! I followed the recipe exactly and it was easy to follow.
Naeem Information Tv
[email protected]I've made this recipe several times and it's always a winner. The meat is so tender and flavorful, and the broth is packed with flavor.
Angel Deisgnz Digital Media
[email protected]This is a great recipe for a hearty and flavorful meal. I served it with mashed potatoes and a side of crusty bread and it was a hit with my family.
Hel1x Flexx
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The beef is always tender and flavorful, and the vegetables are cooked perfectly. I also love that you can use any type of vegetables you like, so it's a great way to use up
Sama elhamed
[email protected]This was my first time making pot-au-feu and it turned out great! I followed the recipe exactly and it was easy to follow. The beef was fall-apart tender and the vegetables were cooked perfectly. I will definitely be making this again.
Hmza Awan
[email protected]I've made this recipe several times and it's always a winner. The meat is so tender and flavorful, and the broth is packed with flavor. I love that you can use any type of vegetables you like, so it's a great way to clean out your fridge.
Nia Henderson
[email protected]This is a great recipe for a hearty and flavorful meal. The beef is cooked until fall-apart tender and the vegetables are cooked perfectly. I served it with mashed potatoes and a side of crusty bread and it was a hit with my family.
Jassi Champ
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The beef is always tender and flavorful, and the vegetables are cooked perfectly. I also love that you can use any type of vegetables you like, so it's a great way to use up
Khidmat guzaar
[email protected]This was my first time making pot-au-feu and it turned out great! I followed the recipe exactly and it was easy to follow. The beef was fall-apart tender and the vegetables were cooked perfectly. I will definitely be making this again.
Genevieve Barela
[email protected]I've made this recipe several times and it's always a winner. The meat is so tender and flavorful, and the broth is packed with flavor. I love that you can use any type of vegetables you like, so it's a great way to clean out your fridge.
Saqib Irshad
[email protected]This is a great recipe for a hearty and flavorful meal. The beef is cooked until fall-apart tender and the vegetables are cooked perfectly. I served it with mashed potatoes and a side of crusty bread and it was a hit with my family.
Usman Naseer
[email protected]I love this recipe! It's so easy to make and it always turns out delicious. The beef is always tender and flavorful, and the vegetables are cooked perfectly. I also love that you can use any type of vegetables you like, so it's a great way to use up
estxriia
[email protected]This was my first time making pot-au-feu and it turned out great! I followed the recipe exactly and it was easy to follow. The beef was fall-apart tender and the vegetables were cooked perfectly. I will definitely be making this again.
Rj Rifat
[email protected]I've made this recipe several times and it's always a winner. The meat is so tender and flavorful, and the broth is packed with flavor. I love that you can use any type of vegetables you like, so it's a great way to clean out your fridge.
Lesego Shaun
[email protected]This pot-au-feu is a classic French dish that is perfect for a cold winter day. The beef is cooked until fall-apart tender and the vegetables are perfectly cooked. I served it with mashed potatoes and a side of crusty bread and it was a hit with my f