Pot-au-Feu
Pot-au-Feu is rated
out of
5 by
2.
Prep Time:
10 minutes
Cook Time:
210 minutes
Servings:
6
Translated as "pot on the fire," this hearty French peasant dish combines beef and vegetables simmered in a seasoned broth. Condiments such as horseradish and mustard add a flavor boost to the finished stew.
Ingredients:
- 10 fresh flat-leaf parsley sprigs
- 20 peppercorns
- 1 bay leaf
- 5 fresh thyme sprigs
- 3 lb. beef chuck roast, trimmed of excess fat, cut into 6 pieces
- 2 cups beef broth
- 1 yellow onion, quartered
- 3 large carrots, about 3/4 lb. total, peeled and each cut into 4 pieces
- 3 small Yukon Gold potatoes, about 3/4 lb. total, peeled and quartered
- Kosher salt, to taste
- 2 turnips, about 3/4 lb. total, peeled and each cut into 6 wedges
- 8 oz. savoy cabbage leaves, coarsely chopped
- Prepared horseradish for serving
- Dijon mustard for serving
Directions:
To make the bouquet garni, place the parsley, peppercorns, bay leaf and thyme in the center of a large piece of cheesecloth. Fold the cheesecloth over several times to enclose the contents and tie the ends together in a knot.
Place the beef, broth, 4 cups water, onion and bouquet garni in a 4-quart Dutch oven. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, skimming off the foam as needed. Then cover and simmer for 2 hours more.
Add the carrots, potatoes and salt and cook, covered, for 30 minutes. Add the turnips and cook, covered, for 15 minutes. Transfer the beef to a cutting board and cover loosely with aluminum foil. Add the cabbage to the pot and cook, covered, stirring occasionally, for 15 minutes. Remove the bouquet garni and discard. Taste the broth and adjust the seasoning with salt.
Cut the beef into large chunks and divide among warmed bowls. Divide the vegetables and broth evenly among the bowls. Serve the pot-au-feu with horseradish, mustard and kosher salt alongside. Serves 6.
Place the beef, broth, 4 cups water, onion and bouquet garni in a 4-quart Dutch oven. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, skimming off the foam as needed. Then cover and simmer for 2 hours more.
Add the carrots, potatoes and salt and cook, covered, for 30 minutes. Add the turnips and cook, covered, for 15 minutes. Transfer the beef to a cutting board and cover loosely with aluminum foil. Add the cabbage to the pot and cook, covered, stirring occasionally, for 15 minutes. Remove the bouquet garni and discard. Taste the broth and adjust the seasoning with salt.
Cut the beef into large chunks and divide among warmed bowls. Divide the vegetables and broth evenly among the bowls. Serve the pot-au-feu with horseradish, mustard and kosher salt alongside. Serves 6.
Williams-Sonoma Kitchen.
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Rated 4 out of
5
by
Consumer2 from
Very good, even without the "fire"
This was a great recipe for stew considering that the meat was not braised prior to slow-cooking. Nevertheless, the meat was tender and moist. I'm not a big fan of leftovers, but I enjoyed the meal the next night.
The recipe is not pungent considering it's called "pot on fire." I was expecting more of a dynamic taste. Despite the lack of "fire" on the palate, this meal was delicious and I'd make it again.
The savoy cabbage was mild. This meal is almost a corned beef and cabbage recipe without the pickled beef.
Date published: 2014-04-22
Rated 4 out of
5
by
MJMarlin from
Sunday dinner
I have prepared this in the past, although not recently. The weather is cooling down and with football season here now is a great time to make it again.
My husband and I love this and the first time I ever made it had a couple friends over and they loved it as well.
Date published: 2012-08-22