Pot Au Feu Of Spring Vegetables With Chive Popovers Food

POT-AU-FEU

Steps:

• For brine:
• Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.
• For bouquet garni, meats, and vegetables:
• Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
• Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.
• Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
• Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.
• For sauces and garnishes:
• Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.
• Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.
• Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

POT-AU-FEU OF SPRING VEGETABLES WITH CHIVE POPOVERS

Steps:

• To make the popovers, grease an eight-cup muffin tin with 1 tablespoon of butter. Put the egg, yogurt, milk, melted butter, flour, salt and pepper in a mixing bowl. Mix until combined. Fill each tin 1/4 full and sprinkle with 1 tablespoon minced chives. Add more batter until each cup is half full.
• Put the muffin tin in a cold oven and set the heat to 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees. Continue to bake until the popovers are lightly golden, about 15 to 20 more minutes. Take popovers out of tins immediately. Cool on a rack.
• To make the pot-au-feu, put the lemon slices in a skillet, add salt, sugar and water. Simmer until tender, about 15 minutes. Set aside to cool. Mince when cool. Put the minced lemon in a food processor or blender, add the roasted garlic and olive oil and puree until smooth. Season with salt and pepper. Set aside.
• Meanwhile, pour the chicken broth in a large pot and bring to a simmer over medium-high heat. Add the potatoes, leeks and cranberry beans. Lower the heat and simmer gently for 10 minutes. Add the carrots and simmer gently until tender, about an additional 10 minutes. Add the fava beans and simmer for 1 minute more. Using a slotted spoon, take all of the vegetables out of the pot. Set aside.
• Bring the broth to a boil. Lower heat and simmer until it reduces to 4 cups, about 10 to 15 minutes. Wreath the inside of 4 bowls with spinach and add the vegetables. Set aside. Remove saucepan from heat and whisk in the pureed lemon and garlic. Strain through a sieve lined with cheesecloth. Season with salt and pepper. Ladle broth into bowls and garnish with parsley. Serve with popovers.

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.

SUMMER VEGETABLE POT AU FEU

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions and garlic; cook until golden. Add the white wine; cook until most of it has evaporated, about 3 minutes. Add carrots, bay leaf, thyme, parsley, stock, and 3/4 cup water; simmer 5 minutes. Add potatoes; simmer 7 minutes. Add squash; cook until just tender, about 5 minutes. Add peas and lima beans, and cook 2 minutes.
• Remove the skillet from heat; remove and discard the herb sprigs. Divide the vegetables and broth among four shallow bowls, and serve.

CHICKEN, SAUSAGE AND VEGETABLE POT-AU-FEU

Steps:

• Directions for Horseradish cream. Prep time: 10 minutes.
• Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
• Directions for Chicken, sausage and vegetable pot-au-feu.
• Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
• Remove from sausages pot and set aside.
• Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
• Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
• Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
• Cook, covered, until vegetables are tender, about 25 minutes.
• Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
• Taste and adjust seasoning if required.
• Serve from pot or transfer vegetables to warm platter.
• Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
• Pass remaining broth and horseradish cream separately.

MIRAVAL'S VEGETABLE POT-AU-FEU

Steps:

• Preheat the oven to 450 degrees. Cut the base of the pumpkin so that it will sit steadily. Cut off the top to create a lid and set aside. Scrape out the pulp and seeds. Spray the cavity with olive oil and rub it with the garlic. Place the lid back on the pumpkin, wrap in aluminum foil and bake on a sheet for 20 minutes.
• Meanwhile, season the vegetable or chicken broth with salt and pepper and warm. Remove the pumpkin from the oven and when cool enough to handle, gently peel back the foil on top and remove the lid. Place a layer of chicken in the bottom of the pumpkin. Top with the steamed couscous.
• Combine all the vegetables, stir in the oregano and basil and divide the mixture evenly over the chicken. Ladle the broth into the pumpkin, replace the lid, rewrap with the foil and bake for 20 more minutes. Serve immediately.

VEGETABLE POT AU FEU

Steps:

• In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
• Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
• Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
• Bring to a boil over medium heat.
• Reduce the heat to low, cover and simmer for 20 minutes.
• Add the celery hearts, re-cover, and simmer for another 20 minutes.
• Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
• Remove the vegetables and arrange on a platter, (reserve broth for another use).
• Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).

CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET

Steps:

• Crock Pot:.
• Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour - mix well and heat up gently until thickened. Serve separately in a gravy boat. Slice meat and serve accompanied with pickles and horseradish, French bread and butter.
• Traditional:.
• Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proof casserole dish or le Creuset.
• Briefly fry bacon, onions & garlic. Add the carrots and then the leeks and beef stock. Bring to the boil. Put everything into a large le Creuset or casserole dish, adding the turnips and potatoes last.
• Cook at low temperature (150C/300F) for about 5 hours or until the meat falls of the bone.
• Slice meat and serve accompanied with pickles and horseradish, French bread and butter. Serve the thickened jus in a gravy boat.
• Notes:.
• Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
• For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding more herbs.