POT-AU-FEU
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Herb Potato Bastille Day Dinner Beef Rib Brisket Carrot Fall Winter Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 41
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
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, WITH HORSERADISH SAUCE
Provided by Florence Fabricant
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Combine beef, two of the carrots, the leeks, celery, onions and peppercorns in a large kettle. Cover with stock or water. Bring to a boil and allow to boil for about five minutes, carefully skimming all the froth and scum that accumulate on the surface. Lower heat, partially cover and simmer gently for about one-and-a-half hours.
- Season the broth with salt to taste.
- Add the chicken, mushrooms with their liquid, parsnips and remaining carrots. Add more stock or water if necessary. Bring to a boil and allow to boil for five minutes, skimming any scum that accumulates on the surface.
- Lower heat, partially cover and simmer for about 45 minutes, until the chicken is done (the juices will run clear when the thigh is pricked with a fork). The beef should also be tender by this time.
- Once the chicken is simmering, boil the potatoes in a separate pan in salted water until tender, 20 to 30 minutes. Drain, cover and keep warm.
- Prepare the horseradish sauce. Combine four tablespoons of the horseradish with the sour cream. Add the sugar and a pinch of salt. Cover and set aside.
- Remove the chicken and the beef from the kettle, carefully removing any bits of vegetable that cling to them. Cut them into manageable serving pieces and arrange them in a large, deep platter. Cut the carrots and parsnips into two-inch lengths and arrange them in the serving dish along with the boiled potatoes. Cover and keep warm.
- Strain the broth through a fine sieve and skim off as much of that as possible. Moisten the meats and the vegetables with a little of the hot broth.
- Serve the broth in cups as a first course, garnished with the parsley mixed with remaining half tablespoon of horseradish. The meats and vegetables should follow as a separate course with the sour-cream horseradish sauce served on the side.
Nutrition Facts : @context http, Calories 643, UnsaturatedFat 17 grams, Carbohydrate 38 grams, Fat 34 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 13 grams, Sodium 567 milligrams, Sugar 12 grams, TransFat 0 grams
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.
CHICKEN, SAUSAGE AND VEGETABLE POT-AU-FEU
This serves as a nice Sunday dinner or for casual entertaining of friends. Relatively simple one pot dish. Pot-au-feu means "pot on the fire" but the name refers to a hearty, family-style French dish of meat. This was originally from Chicago Tribune Tribune's Food & Drink.com
Provided by Iron Mike
Categories European
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 1393.6, Fat 81.9, SaturatedFat 27.9, Cholesterol 318.3, Sodium 2177.7, Carbohydrate 81, Fiber 11.9, Sugar 14.6, Protein 84
POT-AU-FEU
Provided by Shelley Wiseman
Categories Beef Roast Dinner Fall Winter Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Cook meats:
- Preheat convection oven to 425°F or regular oven to 450°F with rack in middle.
- Pat meats dry, then rub with 2 1/2 teaspoons salt (total) and arrange in 1 layer in a large shallow baking pan with quartered onions and halved carrots. Roast, turning occasionally, until meats and vegetables are well browned, 35 to 45 minutes in convection oven; 45 minutes to 1 hour in regular oven.
- Transfer meats and vegetables to pot with any juices from pan. Deglaze pan with a little water, scraping up brown bits, then add to pot with water (6 quarts) and 1 teaspoon salt. Bring to a simmer, skimming foam and fat from surface.
- Tie celery, parsley, thyme, bay leaves, peppercorns, and clove in a cheesecloth bundle and add to pot.
- Cut off dark green part from leeks, reserving remainder, and wash . Fold greens and tie in 2 bunches, then add to pot. Gently simmer, uncovered, skimming as necessary, until meats are very tender, about 3 hours.
- Prepare leeks and onions while meats simmer:
- Trim roots from leeks, keeping ends intact, then, starting 1 1/2 inches from root end, slit each leek lengthwise and wash between layers. Tie leeks together in 2 bunches, tying each bunch in 2 places.
- Blanch boiling onions in a medium pot of boiling water 1 minute, then drain and peel.
- Cook meats:
- Preheat oven to 200°F with rack in lower third.
- Transfer meats to a shallow baking pan, discarding bones from short ribs, and keep warm, covered with foil, in oven. Discard cheesecloth bundle, leek greens, and cooked onions and carrots from broth, then skim off fat from broth with a skimmer or large spoon and keep broth warm over low heat.
- Arrange marrowbones (if using) upright in 1 layer in a medium saucepan and add enough broth from pot (about 1 quart) to cover bones. Add 1 teaspoon salt and simmer gently, uncovered, until marrow is soft, 15 to 20 minutes.
- While marrowbones cook, simmer boiling onions and leeks with 1 teaspoon salt and 1/2 teaspoon pepper in remaining broth in large pot, uncovered, 15 minutes.
- Add small carrots and turnips and simmer, uncovered, until all vegetables are tender, about 15 minutes.
- Serve pot-au-feu:
- Transfer marrowbones with tongs to a platter (discard liquid) and serve with baguette slices and coarse salt.
- Discard bone from chuck roast and slice chuck 1/2 inch thick, then arrange, along with meat from short ribs, on a large platter.
- Transfer vegetables to platter with a slotted spoon and cut string off leeks.
- Season broth with salt and pepper, then spoon some over meats and vegetables to moisten and serve remainder in a soup tureen.
- To eat, ladle broth over meats and vegetables in soup plates, then stir in horseradish and mustard to taste.
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CLASSIC POT-AU-FEU RECIPE - FOOD & WINE
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- In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.
- Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
- Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
- Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.
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