POT-AU-FEU
The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese. The main dish, or 'bouilli' - a platter of boiled meats and mixed vegetables - follows usually with gherkins and a variety of mustards, horseradish, and sauces alongside. The two courses can also be combined into one course. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage.
Provided by chef maggie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 5h
Yield 16
Number Of Ingredients 19
Steps:
- Pierce each whole onion with a clove. Place onions, 2 leeks, 2 carrots, 3 celery ribs, and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley, thyme, and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle, salt, and peppercorns to the pot.
- Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer, skimming occasionally, until roast is very tender, about 2 1/2 hours.
- Transfer roast to a large bowl and cover. Strain broth, discarding solids, and return it to the pot. Boil over high heat until reduced to 8 cups, about 45 minutes. Skim off the fat.
- Stir remaining 2 leeks, 2 carrots, and 3 ribs celery into the reduced stock. Add turnips, rutabagas, and parsnips. Cover and simmer over low heat until vegetables are just tender, about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender, about 40 minutes more. Add sausage; simmer until heated through, 5 to 10 minutes. Season the broth with salt and pepper.
- Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast, sausage, and vegetables on a separate platter.
Nutrition Facts : Calories 562.3 calories, Carbohydrate 35.4 g, Cholesterol 90.1 mg, Fat 32.1 g, Fiber 6.9 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 1161.1 mg, Sugar 12.9 g
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King Parks
[email protected]This is a great recipe for a cold winter day.
Akaash Bhowan
[email protected]I've made this recipe several times, and it's always a hit.
Clarissa TheOnlyOne
[email protected]This is a classic French dish that's perfect for a special occasion meal.
Soundoil 1
[email protected]I love this recipe! The beef is always tender and juicy, and the vegetables are cooked perfectly.
Sama Elrobaa
[email protected]This was my first time making pot-au-feu, and it turned out great! The instructions were easy to follow, and the dish was ready in no time.
Jesus Quintas
[email protected]This is a great recipe for a cold winter day. The beef and vegetables are cooked in a flavorful broth, and the result is a hearty and satisfying meal. I highly recommend this recipe!
Reach Globe
[email protected]I made this dish for my family last night, and they all loved it! The beef was so tender and flavorful, and the vegetables were cooked perfectly. The broth was also delicious, and we all enjoyed dipping our bread in it.
Muhammad Ullah
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The beef and vegetables are cooked to perfection, and the broth is rich and flavorful. I highly recommend this recipe for a special occasion meal.
Muzzammil Sindhi
[email protected]I've made this recipe several times, and it's always a hit. The beef is always tender and juicy, and the vegetables are cooked perfectly. I love serving this dish with a side of crusty bread to soak up all the delicious broth.
Leonardo Aguilar
[email protected]This is a classic French dish that's perfect for a cold winter day. The beef and vegetables are cooked in a flavorful broth, and the result is a hearty and satisfying meal. I highly recommend this recipe!
Md Razzak7445
[email protected]I'm always looking for new ways to cook beef, and this recipe definitely delivered. The beef was so tender and flavorful, and the broth was rich and hearty. I served it with mashed potatoes and roasted carrots, and it was a hit with my family.
Mabohlale Mashiloane
[email protected]This was my first time making pot-au-feu, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. The beef was cooked perfectly, and the vegetables were delicious. I will definitely be making this again!
Chamoth Bhashitha
[email protected]This pot-au-feu recipe is a keeper! The broth was rich and flavorful, and the beef was fall-apart tender. I followed the recipe exactly, except I used a Dutch oven instead of a stockpot. It took a little longer to cook, but it was worth the wait. My