French Pot Au Feu Recipe

Summary

Cooking Time2 Hr 0 MinDifficulty LevelMedium
Health IndexHealthyCuisine
CourseMethod
Main Ingredient

Ingredients

 Beef ribs3 Pound
 Cold water3 Quart
 Coarse salt1 Tablespoon
 Carrots3 , peeled
 Turnip1 Small, peeled and halved
 Leeks2 Large, cleaned
 Onions3 , peeled, a clove stuck in each
 Parsnip1 Medium, peeled
 Celery stalks2
 Garlic1 Clove (5 gm), finely chopped
 Chervil3 (3 Branches)

Directions

MAKING
1) In a soup kettle, place the meat at the bottom.
2) Pour water and season with coarse salt.
3) Set the heat at medium flame and place the soup kettle over it to bring a boil.
4) Use a skimmer to remove the scum occasionally.
5) Add ½ cup of cold water, when the liquid reaches to rapid boil.
6) Now add the remaining ingredients and bring back to boiling.
7) Cover the kettle with a lid and leave 1-inch gap for a lighter bouillon.
8) Simmer the liquid over low for 2-3 hours or until the meat turns tender.

SERVING
9) Transfer the meat into a plate and serve hot with pot-au-feu vegetables and boiled potatoes sprinkled with chervil or parsley. To eat cold, use by garnishing with French dressing, chopped parsley and chopped small onions.
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