Turkey Pot Au Feu 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

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.

CHICKEN POT-AU-FEU

Steps:

• Remove any string from the chicken and place in a large, lidded pan. Cover with water and add the peppercorns, parsley stalks and bay leaves. Bring to the boil, then skim the surface, reduce to a simmer, cover and cook for 45 minutes to 1 hour.
• Once the chicken is cooked through - pierce the thigh joint and any liquid
• should run clear - remove to a dish. Add the swede, carrots and leeks (you can add extra veg here, such as onion, turnip or little chunks of potato) to the stock and simmer for 20 minutes.
• Meanwhile, take off the skin of the chicken, discard and pull off the cooked flesh. It's nice to leave it in big pieces and it may help to have rubber gloves on as the chicken will be hot!
• Return the chicken flesh to the stock pan, bring it back to the boil, add the chopped parsley and tarragon, then ladle into large warmed soup dishes. You could also add a dollop of pesto if you like.

CHICKEN POT-AU-FEU

Steps:

• Preheat oven to 435 degrees.
• Spray potatoes with olive oil spray; and season with salt and pepper.
• Transfer potatoes to a baking sheet and roast 12 minutes.
• Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
• To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

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.

CHICKEN POT-AU-FEU

Steps:

• In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
• Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
• Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
• Garnish with thyme springs.

TURKEY POT-AU-FEU

Steps:

• Heat 1 1/2 teaspoons oil in a large saucepan over medium-high heat. Add the mushrooms; sauté 5 minutes or until golden. Remove mushrooms from pan.
• Heat 1 1/2 teaspoons oil in pan over medium-high heat. Add carrot and next 4 ingredients (carrot through garlic); sauté 5 minutes. Add wine, and cook until reduced to 1/4 cup (about 1 minute). Add mushrooms, broth, turkey, chopped thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer 15 minutes or until the vegetables are tender. Garnish with thyme sprigs, if desired.