POT AU FEU
Provided by Moira Hodgson
Categories dinner, project, main course
Time 9h
Yield 10 servings
Number Of Ingredients 29
Steps:
- The day before: Preheat oven to 400 degrees. Place the bones in a large roasting pan. Roast until browned on all sides. Place in a large stock pot with eight quarts water, onion, carrot, celery and herb bouquet. Season with pepper and simmer for four hours, skimming off any foam that rises to the surface. Drain, reserving the marrow bones. Cool the stock, strain it and refrigerate. Remove the marrow from the bones, place it in a container and refrigerate.
- Chop two cloves garlic in thin slivers. Lard the beef brisket with small pieces of the garlic and tarragon leaves and season with pepper. Wrap and refrigerate overnight. Rub the chicken with lemon juice and put thyme leaves under the breast skin and season the cavity with pepper. Wrap and refrigerate.
- The day of serving: Skim the fat from the stock. Bring the stock to simmer, add the beef and simmer gently for one-and-a-half hours.
- Meanwhile, make the stuffing for the chicken. Soften the shallots and remaining garlic, chopped, in the butter. Season with pepper. Soak the bread crumbs in the milk for 10 minutes. Drain and squeeze dry. Combine in a bowl with the shallots, garlic and prosciutto. Add the egg and allspice and mix thoroughly. Stuff into the chicken and truss.
- After the beef has simmered for one-and-a-half hours, add the chicken. It should cook for two hours. After the chicken has cooked for one-and-a-half hours, add the tongue and garlic sausage. They should cook for half an hour. Remove the marrow from the refrigerator and set aside.
- Ten minutes later, add the potatoes, parsnips and carrots (if you do not have enough room, cook the potatoes separately). They should cook for 20 minutes. After 10 minutes, add the celery and leeks. Cook the vegetables until they are tender (be careful not to overcook them). Meanwhile, toast the baguette slices.
- To serve, slice the meats and arrange them on a large platter. Place the vegetables in attractive piles around the meats. Ladle a little hot broth over everything, and serve immediately. Spread the marrow on hot toast and pass it separately.
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KokoJan KokoJan
[email protected]This is a great recipe for a cold winter day. The broth is so hearty and flavorful, and the beef is so tender. I served it with a side of crusty bread and it was a perfect meal.
cute Santa
[email protected]I've never made pot-au-feu before, but this recipe made it easy. The instructions were clear and easy to follow, and the dish turned out delicious. I will definitely be making this again.
Tristen Kkemp
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The broth is so flavorful and the beef is fall-apart tender. I served it with roasted vegetables and it was a delicious and satisfying meal.
Affiong Whittaker
[email protected]I'm not a big fan of pot-au-feu, but I tried this recipe and it was surprisingly good. The broth was rich and flavorful, and the beef was tender. I served it with mashed potatoes and a side of green beans.
Farzand Ali
[email protected]This recipe is a great way to use up leftover beef. I made it with a pot roast that I had cooked the day before. The broth was so flavorful and the beef was so tender. I served it with mashed potatoes and roasted vegetables.
Nafij Ahmed
[email protected]I've made this recipe several times and it's always a hit. The beef is so tender and the broth is so flavorful. I like to serve it with a side of egg noodles and a green salad.
Necaxafan 69
[email protected]This is one of my favorite recipes. The beef is always so tender and the broth is so flavorful. I like to serve it with a side of mashed potatoes and green beans.
Kasujja Akram
[email protected]I made this recipe for my family and they loved it. The beef was so tender and the broth was so flavorful. I served it with mashed potatoes and green beans, and it was a perfect meal.
Md Shijar
[email protected]This is a great recipe for a cold winter day. The broth is so hearty and flavorful, and the beef is so tender. I served it with a side of crusty bread and it was a perfect meal.
Alex Adams
[email protected]I've never made pot-au-feu before, but this recipe made it easy. The instructions were clear and easy to follow, and the dish turned out delicious. I will definitely be making this again.
Eaibarhiam Eaibarhiam
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The broth is so flavorful and the beef is fall-apart tender. I served it with roasted vegetables and it was a delicious and satisfying meal.
Punam Chaudhary
[email protected]I'm not a big fan of pot-au-feu, but I tried this recipe and it was surprisingly good. The broth was rich and flavorful, and the beef was tender. I served it with mashed potatoes and a side of green beans.
Nadeam Nadeam
[email protected]This recipe is a great way to use up leftover beef. I made it with a pot roast that I had cooked the day before. The broth was so flavorful and the beef was so tender. I served it with egg noodles and it was a delicious and easy meal.
Shehzad baloch
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone raved about the flavor of the broth and the tenderness of the beef. I will definitely be making this again.
Melokuhle Vilakazi
[email protected]This is my go-to recipe for pot-au-feu. It's simple to make and always turns out delicious. I love the way the beef and vegetables meld together in the broth.
Zahoor Ahmad
[email protected]I've made this recipe several times and it's always a success. The key is to use high-quality beef and vegetables. I also like to add a few cloves of garlic and a bay leaf to the pot.
Tina osa
[email protected]This pot-au-feu recipe is a winner! The broth is rich and flavorful, and the beef is fall-apart tender. I served it with mashed potatoes and a side of crusty bread, and it was a hit with my family.