Pot Au Feu Food

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CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1 bunch fresh parsley
6 cups low-sodium chicken broth
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
1/2 teaspoon coriander seeds
Kosher salt
3 small leeks, outer leaves peeled, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
6 small turnips, peeled and halved lengthwise
4 skin-on, bone-in chicken breasts (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 pound winter greens (such as Swiss chard or kale), torn
Freshly ground pepper

Steps:

  • Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
  • Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
  • Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
  • Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
  • Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.

Nutrition Facts : Calories 429 calorie, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 116 milligrams, Sodium 961 milligrams, Carbohydrate 27 grams, Fiber 7.5 grams, Protein 51 grams, Sugar 10 grams

POT-AU-FEU



Pot-Au-Feu image

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

Brine:
1/2 cup kosher salt
1/4 cup sugar
1 head of garlic, halved crosswise
1 teaspoon whole black peppercorns
2 fresh bay leaves (or 1 dried)
2 pound beef brisket
3 4" pieces bone-in beef short ribs
Bouquet garni, meats, and vegetables:
1 head of garlic, halved crosswise
10 sprigs flat-leaf parsley
10 sprigs thyme
3 fresh bay leaves (or 1 dried)
3 whole cloves
1 teaspoon whole black peppercorns
3 2"-3" long marrow bones
2 pounds oxtails
2 pounds beef bones
1 pound veal bones
1 pound veal breast
5 large carrots (about 1 pound), peeled (2 chopped, 3 cut into 2" pieces)
2 celery stalks, chopped
1 onion, quartered
1 1-pound piece garlic sausage
2 rutabagas (about 1 pound), peeled, cut into wedges
1 small head of savoy cabbage (about 1 pound), halved
1 pound baby potatoes
Sauces and garnishes:
1/2 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche
2 tablespoons prepared white horseradish, drained
Whole grain mustard
Dijon mustard
Toasted sliced country bread
Special Equipment
Cheesecloth

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 FOIE GRAS



Pot-Au-Feu Of Foie Gras image

Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday feast. He poaches foie gras, not a chicken, in broth with vegetables. ''It's very simple,'' he said. ''Just expensive.''

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 main course servings

Number Of Ingredients 14

1 whole fresh Grade A duck foie gras, about 1 1/2 pounds
Sea salt
Freshly ground white pepper
6 medium creamer or Yukon Gold potatoes, peeled
4 stalks celery, trimmed
4 carrots, peeled
6 slender leeks, well rinsed and trimmed
2 medium white turnips, peeled
2 1/2 quarts degreased chicken stock, preferably homemade
1 cup red wine
4 1-inch-thick chunks peeled fresh ginger
1/2 cup black truffle juice (optional)
1 tablespoon minced chives
Fleur de sel

Steps:

  • Divide foie gras where it separates into two unequal pieces. Cut a half-inch slice from ends of each piece and discard or reserve for another use. Remove and discard veins or nerves on surface of foie gras. Place foie gras in a bowl. Mix 1 tablespoon sea salt with 3 cups water, pour over foie gras and add enough ice cubes to cover. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
  • Remove foie gras from ice water and pat dry. Fill a pitcher with enough boiling water to submerge most of the blade of an 8-inch knife. Slice each section of foie gras crosswise into slabs about 3/4-inch thick, dipping knife in hot water before making each slice. Lay slices on a cutting board. Using tip of a paring knife, pluck out any tiny spots of blood from slices. Season slices on both sides with salt and pepper. Cover loosely with plastic wrap until ready to cook.
  • Halve potatoes, place in a pot of salted water, and cook until just tender, about 15 minutes. Drain and set aside, covered.
  • While potatoes cook, cut celery stalks, carrots and leeks into 3-inch lengths. You should have 12 pieces each. Cut each turnip into 6 wedges. Bring stock to a simmer in a 4-quart casserole. Add vegetables and simmer 10 minutes. Remove any that are tender when pierced with a sharp knife. Continue cooking until all are tender. Set vegetables aside to drain on paper towel.
  • Warm 6 large soup plates. Place wine in a small pitcher. Return stock to a fast simmer, add ginger, cook gently for 5 minutes, then slip in slices of foie gras. Remove from heat and allow foie gras to steep 6 minutes. Do not overcook. Place 2 slices of foie gras in each soup plate.
  • Return vegetables to stock. Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates. Discard ginger. Put two pieces of potato in each plate. Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras. Sprinkle chives on top, and serve at once, with fleur de sel on the side. Pass wine so guests can add a little to their plates.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 22 grams, Carbohydrate 77 grams, Fat 37 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 2160 milligrams, Sugar 16 grams

POT-AU-FEU STEW



Pot-au-Feu Stew image

Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 11

1 pound beef tenderloin, trimmed of fat and cut into 1/4-inch-thick slices
6 cups Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
2 medium carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 small rutabaga (about 1 pound), peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
2 parsnips, pared, sliced crosswise 1/2 inch thick on the diagonal, and quartered
1 large leek, white part only, quartered
2 celery stalks, peeled, sliced crosswise 1/2 inch thick on the diagonal, and quartered
Kosher salt and freshly ground black pepper
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 sprig of fresh parsley

Steps:

  • In a large, heavy stockpot over medium heat, brown the meat. Add the chicken stock, vegetables, and herbs and bring to a simmer, about 20 to 30 minutes, until the vegetables are fork-tender. Raise the heat if necessary to maintain the simmer.
  • Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.

POT AU FEU



Pot au Feu image

This hearty stew throws in everything but the kitchen sink. You should have leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 29

3 pounds veal bones
3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
5 to 6 pounds brisket of beef
10 large leeks
2 large yellow onions, peeled and halved
2 medium carrots, scrubbed
Salt
1 bunch fresh thyme
3 cloves garlic, peeled
1 teaspoon white peppercorns
1 teaspoon black peppercorns
4 whole cloves
20 fresh flat-leaf stems parsley
2 bay leaves
1 3 to 4-pound chicken
3/4 teaspoon freshly ground black pepper
10 beef-marrow bones, each 1-inch thick
2 celery hearts, quartered
16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
16 small red potatoes (about 2 pounds)
1 pound haricots verts (string beans can be substituted), stem ends trimmed
1 savoy cabbage (about 2 pounds), quartered
8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
1 baguette
1/4 cup Dijon mustard
1 cup Kalamata olives
1 cup cornichons (French gerkins)
1 four-ounce jar prepared white horseradish
2 teaspoons salt

Steps:

  • Preheat oven to 425 degrees. Arrange veal bones in a heavy-bottomed roasting pan. Place in oven and roast, turning occasionally, until light golden brown, about 1 hour.
  • Transfer veal bones to a 20-quart stockpot. Tie up each short rib with kitchen string. Add short ribs, brisket, and enough cold water to cover the meats (about 6 1/2 quarts). Bring to a boil over high heat. Reduce heat to medium, and skim off any fat and scum that form on the surface. Simmer for 30 minutes, skimming as necessary.
  • Trim dark-green tops from leeks, and reserve them. Cut leek bottoms in half lengthwise, and place in a bowl of cold water. Soak for 10 minutes to rid them of sand. Lift out, drain, and set aside. Add onions, 2 medium carrots, half the leeks, and 1 tablespoon salt to the stockpot. Wrap thyme, garlic, white and black peppercorns, cloves, parsley stems, and bay leaves in cheesecloth, tie with kitchen string, and add to stockpot along with 1 quart water. Return to a boil, reduce heat to medium low, and let simmer. After 1 hour and 15 minutes, turn on oven to 425 degrees. and preheat for 15 minutes.
  • Prepare chicken: rinse it inside and out, pat dry, tie the legs together with kitchen string, and tuck wing tips underneath body. Place in a roasting pan, and roast until golden brown, about 30 minutes. Transfer to the simmering stockpot, and add water to cover (about 3 quarts). Bring to a boil, reduce heat to medium, and simmer for 45 minutes (the stock should simmer a total of 2 hours and 45 minutes), skimming the surface as necessary. If the chicken cannot be completely immersed in the water, turn it after 20 minutes to ensure even cooking.
  • Remove stockpot from heat. Remove the meat and chicken from the stockpot; set meats aside. Strain the broth into a large bowl through a cheesecloth-lined sieve, and discard solids. Let meat and broth cool, and refrigerate them overnight.
  • Continue the preparation the next day. Heat oven to 375 degrees. Rub salt on cut sides of marrow bones. Rinse the reserved leek tops in cold water, and cut into 20 strips, 1/2 inch by 9 inches. Crisscross 2 strips of leek tops over each marrow bone, and bind with kitchen string. Place marrow bones in a small roasting pan, and add just enough cold water to cover (about 1 1/2 cups). Cover roasting pan with aluminum foil, and bake until marrow is opaque, about 1 hour. Remove from oven, keep covered, and set aside.
  • Meanwhile, remove broth from refrigerator, and skim off any fat that has solidified on the surface. Return the broth to the 20-quart stockpot, and bring to a boil. Add remaining leeks, and cook over medium-high heat for 25 minutes. Adjust seasoning with salt and pepper to taste. Add brisket, short ribs, chicken (cut in half), celery hearts, baby carrots, and potatoes, and cook until vegetables are tender, about 20 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add haricots verts, and cook until tender but still slightly crunchy, about 3 minutes. Remove with a slotted spoon, and set aside in a medium bowl; cover with aluminum foil. To the same water, add cabbage, and cook over medium-high heat for about 15 minutes. Add turnips and cook until both are tender, about 15 more minutes. Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm.
  • Slice baguette diagonally into 1/2-inch slices, and toast on a baking sheet in the heated oven until golden brown, about 10 minutes.
  • When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.

POT-AU-FEU



Pot-au-Feu image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied
2 pounds beef short ribs, cut into pieces
3 to 4 quarts water, chicken or beef stock, or some combination
2 onions, peeled and stuck with cloves
2 carrots, peeled and halved
2 tomatoes, chopped
Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic
8 carrots, peeled and cut into 1 1/2-inch lengths
4 white turnips, peeled and cut into 1 1/2-inch chunks
8 boiling potatoes, scrubbed clean
2 pounds cabbage, cored and cut into wedges
Salt and freshly ground black pepper
Chopped parsley for garnish
Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise

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.

VEGETABLE POT AU FEU



Vegetable Pot Au Feu image

This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".

Provided by lynnski LA

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

4 cups vegetable broth
2 cups water
1 1/2 teaspoons salt
1 teaspoon pepper
8 whole black peppercorns
2 bay leaves
4 fresh parsley sprigs
5 fresh thyme sprigs
4 carrots, peeled and cut into 2-inch lengths
4 leeks, white part only, cut into 2-inch lengths
3 small yellow onions, peeled
3 small turnips, peeled and halved
3 boiling potatoes, halved
2 parsnips, peeled and cut into 2-inch lengths
2 celery hearts, each 6 inches long

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).

Nutrition Facts : Calories 138.3, Fat 0.5, SaturatedFat 0.1, Sodium 659.4, Carbohydrate 32, Fiber 5, Sugar 7.7, Protein 3.4

CLASSIC FRENCH POT AU FEU - CROCK POT OR LE CREUSET



Classic French Pot Au Feu - Crock Pot or Le Creuset image

Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, you can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail), vegetables (such as potatoes, carrots, onions, leeks, turnips) and herbs.

Provided by French Tart

Categories     Stew

Time 10h40m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 kg beef, with bone
300 g lardons or 300 bacon, cut into cubes
4 -6 small onions, peeled
3 garlic cloves, minced
4 medium sized carrots, peeled and left whole
4 leeks, washed and cut in half
4 turnips, peeled
4 large potatoes, peeled & halved
bouquet garni or 1 bay leaf
2 sprigs fresh parsley
1 sprig fresh thyme
200 ml beef stock
all-purpose flour

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.

Nutrition Facts : Calories 2960.2, Fat 266.9, SaturatedFat 110.7, Cholesterol 371.2, Sodium 453.4, Carbohydrate 98.1, Fiber 14.9, Sugar 16.9, Protein 42.8

POT AU FEU



Pot au Feu image

Provided by Susan Herrmann Loomis

Categories     Beef     Vegetable     Winter

Yield Makes 6 to 8 servings

Number Of Ingredients 21

5 pounds beef including top or bottom round, beef cheeks, pot roast, and oxtail
1 tablespoon coarse sea salt
1 pound small onions
6 cloves
6 small turnips, peeled and quartered
1 medium rutabaga, peeled and cut in eighths
12 medium leeks, trimmed and tied in two bundles of six each
1-1/2 pounds carrots, trimmed, peeled, and cut in half, then in quarters lengthwise
2 pounds celery root, peeled and cut in 4 x 1/2-inch sticks
1 bouquet garni
10 peppercorns
2 dried, imported bay leaves
1 marrow bone
6 slices day-old bread
2 cloves garlic, peeled
Condiments:
Coarse sea salt
Cornichons
Pickled onions
Horseradish
Mustards

Steps:

  • 1. Tie the top or bottom round, the beef checks, and the pot roast separately so they are compact and don't fall apart during cooking. Place them, with the oxtails, in a large, deep stockpot. Add the salt, cover by at least two inches with water and bring just to a boil, then reduce the heat so the liquid is simmering. When impurities begin to rise to the surface of the water skim them off, and continue skimming until you see no more impurities, which should take about 20 minutes.
  • 2. Pierce the onions with the cloves and cut the onions in half.
  • 3. Add half the vegetables and the bouquet garni to the meat in the pot and make sure all is covered by at least one inch with water. Add half the peppercorns, cover, and bring just to a boil. Adjust the heat so the liquid is simmering-it shouldn't boil or the meat will be tough. Cook, partially covered, for at least three hours.
  • 4. Remove the meat from the broth. Strain the broth and discard vegetables. Return broth to the pot and add bay leaves. Bring it just to a boil. Add the carrots and the rutabaga and cook until they're beginning to turn tender, about 10 minutes. Add the turnips and onions and cook until they're beginning to turn tender, about 10 minutes. Add celery root and leeks and cook until they, and all the vegetables, are tender through. Remove vegetables from the broth and place them in a shallow bowl. Moisten with some of the broth, cover, and keep them warm. Add the meat back to the broth along with the marrow bone and simmer for 15 minutes. Remove the meat from the broth, drizzle it with a ladle or two of broth and keep it warm.
  • 5. Rub each piece of bread with garlic and place it in the bottom of a shallow bowl. Pour equal amounts of broth over it and serve as a first course.
  • 6. Remove the strings from the meat and cut the pieces either into thick slices or into chunks. Arrange the meat on a warmed platter surrounded with the vegetables. Serve it with the condiments alongside.

POT AU FEU



Pot Au Feu image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 9h

Yield 10 servings

Number Of Ingredients 29

4 pounds marrow bones
3 pounds veal or beef neck bones
1 onion, quartered
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
Freshly ground pepper
3 cloves garlic
4 pounds beef brisket, tied in one piece
2 tablespoons fresh tarragon (or 1 tablespoon dried)
Freshly ground pepper
1 3- to 4-pound chicken
Juice of 1/2 a lemon
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 shallots
2 tablespoons butter
1 cup soft bread crumbs
1 cup milk
1/4 pound prosciutto, diced
1 egg
1/2 teaspoon ground allspice
1 calf's tongue, cooked
1 pound garlic sausage, in one piece
10 medium potatoes, peeled
4 parsnips, peeled and halved
6 carrots, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
6 leeks, thoroughly washed, cut in half lengthwise
1 French baguette, sliced and toasted

Steps:

  • The day before: Preheat oven to 400 degrees. Place the bones in a large roasting pan. Roast until browned on all sides. Place in a large stock pot with eight quarts water, onion, carrot, celery and herb bouquet. Season with pepper and simmer for four hours, skimming off any foam that rises to the surface. Drain, reserving the marrow bones. Cool the stock, strain it and refrigerate. Remove the marrow from the bones, place it in a container and refrigerate.
  • Chop two cloves garlic in thin slivers. Lard the beef brisket with small pieces of the garlic and tarragon leaves and season with pepper. Wrap and refrigerate overnight. Rub the chicken with lemon juice and put thyme leaves under the breast skin and season the cavity with pepper. Wrap and refrigerate.
  • The day of serving: Skim the fat from the stock. Bring the stock to simmer, add the beef and simmer gently for one-and-a-half hours.
  • Meanwhile, make the stuffing for the chicken. Soften the shallots and remaining garlic, chopped, in the butter. Season with pepper. Soak the bread crumbs in the milk for 10 minutes. Drain and squeeze dry. Combine in a bowl with the shallots, garlic and prosciutto. Add the egg and allspice and mix thoroughly. Stuff into the chicken and truss.
  • After the beef has simmered for one-and-a-half hours, add the chicken. It should cook for two hours. After the chicken has cooked for one-and-a-half hours, add the tongue and garlic sausage. They should cook for half an hour. Remove the marrow from the refrigerator and set aside.
  • Ten minutes later, add the potatoes, parsnips and carrots (if you do not have enough room, cook the potatoes separately). They should cook for 20 minutes. After 10 minutes, add the celery and leeks. Cook the vegetables until they are tender (be careful not to overcook them). Meanwhile, toast the baguette slices.
  • To serve, slice the meats and arrange them on a large platter. Place the vegetables in attractive piles around the meats. Ladle a little hot broth over everything, and serve immediately. Spread the marrow on hot toast and pass it separately.

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CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND | FOOD & WINE
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Directions. Step 1. 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 …
From foodandwine.com
5/5
Total Time 5 hrs
Servings 6-8
  • 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.


POT-AU-FEU ~ FRENCH BEEF STEW - SAN PASQUAL’S KITCHEN
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Cover with water as needed and bring to a boil. Turn the heat to low and simmer for 3 1/2 hours until meat is tender. When meat is tender, remove to a large serving platter along with the vegetables and marrow bone. Skim fat …
From sanpasqualskitchen.com


WHAT IS THE NATIONAL DISH OF FRANCE? - WORLDATLAS
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Pot-au-feu . Pot-au-feu is a widely accepted and celebrated type of food in France. The origin of the beef stew dish can be traced to King Henry IV of France who ruled between 1553 and 1610. He was quoted as saying that all …
From worldatlas.com


POT-AU-FEU RECIPE | JAMES BEARD FOUNDATION
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Strain the broth, discarding the bones and vegetables, and chill overnight. Skim off the congealed fat. To make the pot-au-feu, tie each piece of meat so it will keep its shape during cooking. Place the brisket, roast, and short ribs in a 12 …
From jamesbeard.org


CLASSIC POT-AU-FEU (FRENCH BOILED BEEF AND VEGETABLES) …
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Directions. In a large stockpot or Dutch oven, combine beef chuck, shank, short ribs, oxtail, thyme, onion, garlic, celery, peppercorns, and bay leaf. Top with enough cold water to just cover and season with a very generous …
From seriouseats.com


HOW TO MAKE POT-AU-FEU - HOW-TO - FINECOOKING
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Try some smeared on the toast served with the pot-au-feu broth, topped with chopped parsley and sea salt. • Use about 2 lb. beef marrow bones, crosscut by the butcher into 3- to 4-inch pieces. • Season the marrow by sprinkling some …
From finecooking.com


POT-AU-FEU, FRANCE’S NATIONAL DISH | HISTORY TODAY
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But despite this, pot-au-feu was never fully accepted into aristocratic cuisine. Still regarded as a ‘peasant’ food, it was eaten relatively infrequently and even then, seldom, if ever, appeared in public or ceremonial …
From historytoday.com


WHAT YOU NEED TO KNOW ABOUT FRANCE’S NATIONAL DISH, …
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Even the most modest pot au feu boasts an essence of simplicity at its finest and remains a much-loved comfort food on French tables. In the right hands, this French dish becomes more than the sum of its simple ingredients. …
From touristsecrets.com


CLASSIC FRENCH POT AU FEU RECIPE - THE SPRUCE EATS
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Push the cloves into the onion and wrap the bouquet garni, cinnamon stick, peppercorns, and bay leaves in a piece of cheesecloth. Place the onion and the bundle into the stockpot. The Spruce / Katarina Zunic. Season …
From thespruceeats.com


FRENCH POT-AU-FEU RECIPE – BEEF STEW RECIPE
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8 potatoes. 4 turnips. 2 onions. 4 cloves garlic. few cloves. To taste, you can add herbs such as green branches of celery or a sprig of parsley. Fill a stewpot of 5 liters of cold water and immerse the meat and green herbs. Cook over low …
From eatwell101.com


POT-AU-FEU: THE ULTIMATE FRENCH COMFORT FOOD | FOOD
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It’s a French dish with no butter.”. Pot-au-feu, literally “pot on the fire,” is one of the most basic—and possibly the most beloved—dishes in the French canon. According to Ludo, this ...
From foodandwine.com


POT-AU-FEU - WIKIPEDIA
It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While pot was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be no written trace of pot-au-feu until 1673. In 1600, King Henry IV of France (1553-1610) declared, "I want no peasant in my kingdom to be …
From en.wikipedia.org
Main ingredients Beef, vegetables ( carrots, …
Type Main dish
Place of origin France


CHICKEN POT AU FEU - SORTED – YOUR BEST FRIEND IN FOOD
Cook The Chicken And Veg. Throw all of the prepared veggies (not the turnips and potatoes) into the stock pot with the thyme and peppercorns. Pour water into the pot until it covers the chicken and veg. Bring it up to the boil, then turn the heat down to a simmer. Cook for 90 minutes. Remove the chicken from the pot and rest for 30 minutes.
From sortedfood.com


CHICKEN POT AU FEU IN INSTANT POT (FRENCH RECIPE) - SNIPPETS OF PARIS
Add the chicken thighs and butter in the Instant pot and sauté for about 8 minutes. Wash and peel all the vegetables. Add the rest of the ingredients and set the Instant Pot to High Pressure for 15 minutes. Once the countdown has finished, let the pressure release naturally for 15 minutes. Let the Pot au feu rest for 10 minutes on the Keep ...
From snippetsofparis.com


POT AU FEU | SYSCO FOODIE
Preheat your oven to 350° F. Roast the potatoes until fully tender, 15 to 20 minutes. Roast the short rib until heated through, 10 to 15 minutes. Bring 2 quarts of water to a rapid boil; season water with salt. Blanch the carrots in the water until fully cooked, about 8 minutes. Blanch the asparagus for 2.5 minutes, then chill in ice water.
From foodie.sysco.com


FRENCH BEEF STEW (POT AU FEU) - TRADITIONAL FRENCH FOOD
The pot-au-feu broth may be used as a soup (often enriched with rice, pasta or toasted bread), as a base for sauces, or for cooking vegetables or pasta. French Beef Stew (Pot au Feu) serves:- 4-6, preparation time:- 10 mins, cooking time:- 3-4 hours Ingredients. 1.5kg or 3lb of meat, shin of beef or flank with the bone inside 6 carrots; 6 small ...
From traditionalfrenchfood.com


[HOMEMADE] POT-AU-FEU : FOOD
Sort by: best. level 1. Op · 2 min. ago. Parsnips, carrots, shiitake mushrooms celery potatoes and beef cross rib (4 hr simmer with leeks, turnips, garlic, onion, celery, carrots, parsnips rosemary whole peppercorns and bay leaves to make the broth ) 1.
From reddit.com


BEST VEAL POT AU FEU RECIPES | FOOD NETWORK CANADA
Directions. Step 1. In a large Dutch oven, heat 2 tbsp. of olive oil on high. Combine flour and salt and pepper in a shallow dish or bowl. Lightly coat the veal shank. Shake off excess flour and add veal, in batches if necessary, to Dutch …
From foodnetwork.ca


POT-AU-FEU: THE DISH THAT MADE BOILED BEEF A FRENCH …
Pot-au-feu is traditionally served in separate parts. First comes the broth, which can be sipped by itself or padded out with rice or pasta. That's followed by a platter of the meats and vegetables, bathed in more of the broth to keep it all moist. A little mustard, some grated horseradish, and perhaps a small bowl of cornichons are all welcome ...
From seriouseats.com


CLASSIC POT-AU-FEU RECIPE | COOKING LIGHT
How to Make It. 1. Rub roast and ribs with olive oil; sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high. Cook roast in hot skillet 5 minutes, turning to brown on all sides. Transfer roast to a 6-quart slow cooker, reserving drippings in skillet. Add the ribs to reserved drippings in hot skillet, and cook, turning to ...
From cookinglight.com


THE TRADITIONAL FRENCH POT-AU-FEU RECIPE - LEONCE CHENAL
Add cold water one and a half times the height. Bring to a boil, the impurities will rise to the surface, then lower the heat and skim (remove all the impurities). Peel and wash all the vegetables (except the potatoes), add them whole. Also add the onion studded with cloves, the head of garlic cut in half, the bouillon cubes, the pinch of salt ...
From leoncechenal.com


CAFE POT-AU-FEU, WAKEFIELD - TRIPADVISOR
Review. Save. Share. 121 reviews #5 of 18 Restaurants in Wakefield $$ - $$$ Canadian Vegetarian Friendly Vegan Options. Ch River, Wakefield, Quebec J0X 3G0 Canada +1 819-459-2080 Website + Add hours. All photos (48) RATINGS. Food. Service.
From tripadvisor.ca


POT AU FEU - MENU
Specialities Francaise. Cassoulet a la Maison 33. Duck, garlic sausage, andouille sausage, navy beans, slab bacon, pork loin, garlic, onion, tomatoes and leeks baked with a light bread crumb crust. Crepes. Beef and Wild Mushroom Crepes 26. Housemade Crepes with beef and wild mushroom filling served with sauce Diane.
From potaufeuri.com


POT-AU-FEU | FFXICLOPEDIA | FANDOM
Cooking (56/67) Yield: Pot-au-feu x 2 HQ 1: Pot-au-feu x 4 HQ 2: Pot-au-feu +1 x 2 HQ 3: Pot-au-feu +1 x 4 Fire Crystal 1 x Popoto 1 x Giant Femur 1 x Hare Meat 1 x Frost Turnip 1 x San d'Orian Carrot None None None Auction House Category: Food > Meals > Soups Can be obtained as a random reward from the Gobbie Mystery Box Special Dial and similar sources. …
From ffxiclopedia.fandom.com


POT AU FEU RECIPE - BBC FOOD
Put the beef and the tongue in a very large pan and cover with cold water. Bring slowly to the boil, removing the scum that will form on the surface of the water, using a slotted spoon. Add the ...
From bbc.co.uk


GUILLAUME'S POT AU FEU | TOUR DE FRANCE RECIPES | SBS FOOD
1 litre veal stock; 1.5 kg beef short ribs; 500 g beef chuck, cut into large chunks; 500 g veal bolar (blade roast), cut into large chunks; 1 tbsp sea salt; 2 tbsp black pepper, freshly ground ...
From sbs.com.au


POT AU FEU - MENU
Medallions of beef tenderloin seared and served with a choice of Bordelaise or Bearnaise sauce. Black Angus Steak a la Pot au Feu~27.95. Black Angus “Flat Iron” steak with a mellow garlic and parsley butter. Sirloin Eschallotes~29.95. Sirloin steak …
From potaufeuri.com


BOILING BEEF FOR SOUP - THESUPERHEALTHYFOOD
Remove the shin of beef and set aside. Strain the stock, passing a couple times through a fine sieve. Discard the bones and vegetables. Return the stock to the large pot and take off 2.5 litres, adding it to another large pan. Return the shin to the original pot and let it cool for at least half an hour in the stock. Reduce the 2.5 litres of ...
From thesuperhealthyfood.com


POT AU FEU REVISITED - THE INSUFFICIENT KITCHEN
Bring to gentle simmer and add ribs. Simmer for two minutes, then rinse the meat in cold water and place in your chosen pot-au-feu vessel. Add the broth/water. Turn the heat to medium low and bring the liquid to a simmer. Skim, skim, …
From theinsufficientkitchen.com


POT-AU-FEU | TRADITIONAL STEW FROM ALSACE, FRANCE - TASTEATLAS
PREP 30min. COOK 5h. READY IN 5h 30min. This pot-au-feu recipe is adapted from Jules Gouffe’s 1869 Le Livre de Cuisine, one of the earliest cookbooks in French written specifically for the home cook. The base of the dish is meat — one kilo equals four servings, salt with a clove or two for seasoning, and a selection of root vegetables.
From tasteatlas.com


RECIPE FOR A CLASSIC POT AU FEU - PERFECTLY PROVENCE
Add the leeks, carrots, turnips, celery, garlic, bouquet garni, black pepper, herbes de Provence. Add enough water and white wine to cover the ingredients and bring to a boil. Reduce the heat to simmer and cook partially covered for about 3 hours, until the meat is tender. Skim foam off the surface occasionally.
From perfectlyprovence.co


POT AU FEU - BAR & KITCHEN
Meanwhile, clean and peel the vegetables. Add the onions, a pinch of salt and two pinches of pepper, the cloves and the bouquet garni to the pot. Leave to simmer for 2 hours. Add all of the vegetables apart from the potatoes. Add the butter. Cook for half an hour to 40 minutes - the vegetables should be silky-soft. Half an hour before the end ...
From barandkitchenmagazine.com


POT AU FEU RECIPE | GOOD FOOD
Place the veal bone in the base of a 6.5 litre stock pot. Place the gravy beef piece on top, add the bouquet garni and cover with water. Bring rapidly to the boil, skimming off the scum with a large spoon as it rises to the surface. 2. As soon as the water boils, reduce the heat to a very low simmer, and cover the pot with the lid slightly ajar.
From goodfood.com.au


POT-AU-FEU RECIPE : SBS FOOD
Place short ribs, brisket, gravy beef, marrow bones, bay leaves, peppercorns, chervil, thyme and 3 litres water in a large saucepan or stockpot and bring to …
From sbs.com.au


POT AU FEU | ALICES KITCHEN
Take the garlic and onions. Prick with a clove. Brown the onions, dry in the oven: it will color the broth (to color the broth, add½ teaspoon of beef stock). Put in a pot all the pieces of meat and bone marrow, previously wrapped in muslin to prevent marrow from spreading out.Cover with 5 liters of cold water.
From alices.kitchen


FRENCH BEEF STEW: HOMEMADE POT AU FEU - SIMPLE FRENCH COOKING
Add the onion, celery, garlic, bouquet garni, salt, and pepper, and cook until the meat is so tender that a knife passes through it with no resistance, about 2 to 3 hours. 2. Place a fine-mesh strainer over a large bowl and strain the meat, keeping both the liquid and the beef. Discard the vegetables.
From simplefrenchcooking.com


EASY POT AU FEU RECIPE - BBC FOOD
Method. Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage ...
From bbc.co.uk


POT AU FEU RECIPE - EASY TO MAKE & DELICIOUS! - LOVE FRENCH FOOD
Method. Place the meat and beef bones into a very large heavy bottomed pan. Add the water to cover the meat. Add salt and pepper. Bring this slowly to boiling point. Skim off the frothy scum as it forms with a slotted spoon. Cut the carrots and leeks into 2 inch pieces and tie in bundles.
From lovefrenchfood.com


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