POT AU FEU
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Place the beef and veal in a large pot. Add the water and bring to a boil. Allow to cook at a lively simmer about 10 minutes, skimming the surface thoroughly during this time.
- Lower heat and add onions, leeks, celery, carrots, garlic, bay leaves, peppercorns and parsley. Cook at a low simmer for two hours.
- After two hours the meats should be fairly tender. Add the chicken, sausage and turnips. Skim the surface for a few minutes after these ingredients have been added, then cook an hour longer.
- When the ingredients have finished cooking, strain the contents of the pot by ladling them into a colander suspended over a large bowl. Wash the cooking pot, then pour the broth from the bowl through a very fine strainer back into it. Season the broth to taste with salt and pepper.
- Remove the meats from the colander and set aside. Discard the leeks, parsley and bay leaves. Peel and quarter the onions. Cut the carrots and celery pieces into large chunks. Quarter the turnips.
- Arrange the onions, carrots, celery and turnips on a heat-retaining platter and cover with foil. If you are not planning to serve the pot au feu the same day, place all the meats on another platter, cover with foil and refrigerate overnight. Refrigerate the platter of vegetables overnight. Refrigerate the broth overnight. Remove the ingredients from the refrigerator at least two hours before serving.
- To serve, cut chunks of the veal off the bone, remove the skin from the chicken and cut the meat from the bones in large sections. Cut the sausage in chunks. Trim all visible fat from the brisket and slice it thin. Arrange the slices on the platter with the other cut meats. Put the pieces of veal bone on the platter. Cover with foil. Place the meat platter and the vegetable platter in a preheated 200 degree oven to warm for an hour.
- Skim as much fat as possible from broth and reheat gently. Serve broth, with a little chopped flat-leaf parsley on top, in bowls. Pass the platters of meat and vegetables alongside, so guests can help themselves.
- Serve the boiled potatoes and green sauce alongside and have little dishes of mustard, horseradish, cornichons and coarse sea salt on the table as well.
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Carolyn Wilson
[email protected]I've been making this pot-au-feu for years and it's always a hit. My family loves the tender beef and the flavorful vegetables.
Katina Wright
[email protected]This pot-au-feu was just okay. The beef was a little tough and the vegetables were a bit bland.
Dipa Gharami
[email protected]I'm not a big fan of beef, but I really enjoyed this pot-au-feu. The vegetables were perfectly cooked and the broth was very flavorful.
shareef khan
[email protected]This pot-au-feu was delicious! I especially loved the tender beef and the flavorful broth.
PAK ARMY
[email protected]I'm not sure what I did wrong, but my pot-au-feu turned out really bland. I think I might have used too little salt.
Hesti Oni
[email protected]This pot-au-feu was a lot of work, but it was worth it. The beef was so tender and flavorful, and the vegetables were cooked to perfection.
Waaris King
[email protected]I followed the recipe exactly, but my pot-au-feu didn't turn out as well as I hoped. The beef was a little tough and the vegetables were overcooked.
Rad
[email protected]This pot-au-feu was a disappointment. The beef was dry and the vegetables were bland.
Tendency Warle
[email protected]I'll definitely be making this pot-au-feu again.
Rapheala Scheepers
[email protected]This was the best pot-au-feu I've ever had!
John Lloyd
[email protected]I'm not a huge fan of pot-au-feu, but this recipe was pretty good.
Abdullahshah6969
[email protected]This is a great recipe for a classic French dish.
AINAKIN TOM
[email protected]I would have liked more vegetables in my pot-au-feu.
The God Of Links
[email protected]The beef was a little tough, but the vegetables were delicious.
Hybrid Fortnite
[email protected]This was my first time making pot-au-feu, and I was really impressed with how easy it was. The recipe was clear and concise, and the dish turned out beautifully.
Ophelia Djagbletey
[email protected]I've made this pot-au-feu several times now, and it always turns out great. It's a hearty and comforting meal that's perfect for a cold winter day.
Chimezie Torty
[email protected]This pot-au-feu was an instant hit with my family! The beef was so tender and flavorful, and the vegetables were cooked to perfection.