Pot Au Feu Menagere Food

POT-AU-FEU

Steps:

• In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
• Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
• To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
• Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

POT AU FEU

Steps:

• In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.
• With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.
• Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.
• Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon

CLASSIC FRENCH POT AU FEU

Steps:

• Enjoy!

POT-AU-FEU MENAGERE

Steps:

• In a 10-quart stock pot, bring water to boil with the marrow bone in. When the water is boiling add the meat. As the gray scum starts to rise, skim it from the surface of the water. Continue skimming periodically until the water is clear. This may take as long as one hour. While skimming, peel and prepare the vegetables.
• After stock has cooked one hour and 15 minutes, add carrots, leeks, onion, garlic, celery root or turnip, salt and pepper. Let simmer partly covered for 20 minutes. Then add cabbage leaves and potatoes and continue simmering for 20 minutes or until potato is just tender.
• To serve, place a slice of bread in each soup plate. Sprinkle 1/4 cup of Gruyere on each slice. Place hot bouillon with one or two carrot slices and one or two potatoes in a tureen. Ladle hot bouillon over the bread.
• As a second course, serve the meat surrounded with the vegetables. Pass a small bowl of coarse salt; Americans may prefer to serve horseradish or mustard.