SIMPLE POT-AU-FEU
Steps:
- 1.For the meat: Adjust oven rack to lower-middle position and heat oven to 300 deg. Season beef with 1 Tbs salt. Using 3 pieces of kitchen twine per piece of meat, tie each piece into loaf shape for easy cooking. Place beef, bones, onion, celery, bay leaves, and peppercorns in Dutch oven. Add 4 cups of cold water. Bring to simmer over high heat. Partially cover pot and transfer to oven. Cook until beef is fully tender and sharp knife slips in and out of meat, 3 1/4-3 3/4 hours, flipping beef over halfway through cooking. 2. For the parsley sauce: Combine all ingredients in bowl. Cover and set aside. 3. Remove pot from oven and turn off oven. Transfer beef to large platter, cover tightly with aluminum foil, and return to oven to keep warm. Transfer bones to cutting board and use end of spoon to extract marrow. Mince marrow in paste and add 2 Tbs to parsley sauce (reserve any remaining marrow for other applications). Using ladle or large spoon, skim fat from surface of broth and discard fat. Strain broth through fine-mesh strainer into large liquid measuring cup; add water to make 6 cups. Return broth to pot. Meat can be returned to broth, cooled, and refrigerated for up to 2 days. Skim fat from cold broth, then reheat. 4. For the vegetables: Add potatoes to broth and bring to simmer over high heat. Reduce heat to medium and simmer for 6 minutes. Add carrots and cook 10 minutes longer. Ass asparagus and continue to cook until all vegetables are tender, 3-5 minutes longer. 5. Using slotted spoon, transfer vegetables to large bowl. Toss with 3 Tbs parsley sauce and season with salt and paper to taste. Season broth with salt to taste. 6. Transfer beef to curling board, remove twine, and slice against grain 1/2 inch thick. Arrange servings of beef and vegetables in large, shallow bowls. Dollop beef with parsley sauce, drizzle with 1/3 cup broth, and sprinkle with flake sea salt. Serve, passing remaining parsley sauce and flake sea salt separately.
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Lou Knight
[email protected]This pot au feu is a great make-ahead meal. You can make it the day before and then reheat it when you're ready to serve.
Khusu Maca
[email protected]I love that this pot au feu is so healthy. It's packed with vegetables and lean protein.
Zohaib Ali tanoli
[email protected]This pot au feu is a great way to use up leftover vegetables.
Jacob Furlow
[email protected]I've never made pot au feu before, but this recipe made it easy. I'm definitely going to make it again.
Samkeh Biyela
[email protected]This pot au feu is a great way to get your kids to eat their vegetables.
Elizabeth Burger
[email protected]I love that this pot au feu is so versatile. You can add or remove vegetables depending on what you have on hand.
Sakira Poli
[email protected]This pot au feu is a great comfort food. It's perfect for a cold winter day.
Xhemal Balla
[email protected]I always serve pot au feu with a side of horseradish sauce. It's the perfect way to add a little spice to the dish.
Alamuddin Jawwaru
[email protected]I like to add a bit of red wine to the pot au feu. It gives the broth a nice rich color and flavor.
maurice john
[email protected]This pot au feu is a great way to use up leftover beef. I usually make it with a chuck roast, but you could also use brisket or short ribs.
Evan Jones
[email protected]I've made this pot au feu several times now and it's always a hit. It's so easy to make and the results are always amazing. The broth is incredibly flavorful and the beef is always fall-apart tender. I love serving this dish with a side of mashed pot
Baba Tajha
[email protected]This pot au feu was absolutely delicious! The broth was rich and flavorful, and the beef was fall-apart tender. The vegetables were cooked perfectly, and the whole dish came together beautifully.
Avet Hambardzumyan
[email protected]The vegetables in the pot au feu were a bit overcooked. I think I would cook them for less time next time.
Jn Bb
[email protected]The beef in the pot au feu was a bit tough. I think I would cook it for longer next time.
Jena Tude
[email protected]The pot au feu was a bit too salty for my taste. I think I would use less salt next time.
Emily Whims
[email protected]This pot au feu was a bit bland for my taste. I think I would add more herbs and spices next time.
Jaan Bhatti
[email protected]I made this pot au feu for a dinner party and it was a huge hit! Everyone loved the rich broth and the tender beef. The vegetables were also cooked perfectly. I will definitely be making this again.
Saeed Umar
[email protected]This is my new go-to recipe for pot au feu. It's so simple to make and the results are always amazing. The broth is incredibly flavorful and the beef is always fall-apart tender. I love serving this dish with a side of mashed potatoes and a green sal
palash mia
[email protected]The pot au feu was easy to make and turned out great! The beef was so tender and the vegetables were cooked perfectly. The broth was also very flavorful. I will definitely be making this again.
Arif Omer
[email protected]This pot au feu was a delightful and hearty meal. The broth was rich and flavorful, and the beef was fall-apart tender. The vegetables were perfectly cooked, and the whole dish came together beautifully. I will definitely be making this again!