Pot Au Feu Recipe
When Pot Au Feu can be made at home, why go to a restaurant for it? The key ingredient here is Beef. French Pot Au Feu is served as a tasty Side Dish. In my opinion, if one is a chef, one ought to have a personal recipe of Pot Au Feu, just like I do.
Ingredients
4 pounds beef with bone (brisket, rump, shin, plate, chuck or round)
3 quarts cold water
1 tablespoon salt
1 bouquet garni (bay leaf, 1/4 teaspoon thyme, 1/2 teaspoon peppercorns, 3 cloves, 4 sprigs parsley and a few celery leaves tied in a cheesecloth bag)
2 cups mixed chopped vegetables (onions, carrots, celery, white turnips, parsnips)
6 leeks, white part only
3 carrots, quartered
6 cabbage wedges
6 potatoes, whole or quartered
Directions
1. Place the meat in a large soup kettle. Add the water, salt and bouquet garni. Bring to a boil, skimming frequently. Reduce the heat and simmer, covered, until the meat is almost tender, four hours or longer.
2. Add the vegetables and simmer until tender, about forty-five minutes longer. Discard the bouquet garni and correct the seasonings.
2. Add the vegetables and simmer until tender, about forty-five minutes longer. Discard the bouquet garni and correct the seasonings.
