Gourmet Pot Au Feu Recipe
Pot Au Feu is a French delicacy. Pot Au Feu gets it taste from beef mixed with carrots and cream, flavored with pepper. Pot Au Feu is inspired by many food joints all over the world.
Ingredients
A bout 1 pound cracked veal or beef shank bones
1 boneless beef rump roast, about 5 pounds
1 large onion 3 whole cloves
1 clove garlic
1 bay leaf
10 whole black peppers
3 sprigs parsley
1 teaspoon thyme
About 4 quarts water
1 tablespoon salt
12 medium-sized carrots, whole
6 small turnips, whole
6 leeks, cut into 2-inch lengths
Toasted croutons or chopped chives (optional)
Parsley or watercress for garnish
Dijon-style mustard
Horse-radish-flavored sour cream or whipped cream
Directions
Arrange the bones in the bottom of a large pan (at least 6-quart size), and place the beef roast on the bones.
Stud the onion with the cloves and put into the pan with the garlic, bay, whole peppers, parsley, and thyme.
Add water to almost cover the meat, and heat to simmering point.
Remove scum which forms on top; add 1/2 cup cold water, bring to a simmer again, then skim again.
Keep doing this until the gray scum no longer forms€”about 15 minutes.
Cover and regulate heat €” or put into a moderately slow oven (325° )€”so liquid continues to simmer very slowly until the meat is just fork tender, about 3 to 4 hours.
Add salt after meat has cooked 1 hour.
Later add the carrots, turnips, and leeks, allowing about 1 hour for the carrots and turnips to cook tender and about 30 minutes for the leeks to cook. (You might tie each kind of vegetable loosely in a piece of cheesecloth before you add it to the pot; then you can lift them out when perfectly tender and put them into a bowl with some of the broth.
Stud the onion with the cloves and put into the pan with the garlic, bay, whole peppers, parsley, and thyme.
Add water to almost cover the meat, and heat to simmering point.
Remove scum which forms on top; add 1/2 cup cold water, bring to a simmer again, then skim again.
Keep doing this until the gray scum no longer forms€”about 15 minutes.
Cover and regulate heat €” or put into a moderately slow oven (325° )€”so liquid continues to simmer very slowly until the meat is just fork tender, about 3 to 4 hours.
Add salt after meat has cooked 1 hour.
Later add the carrots, turnips, and leeks, allowing about 1 hour for the carrots and turnips to cook tender and about 30 minutes for the leeks to cook. (You might tie each kind of vegetable loosely in a piece of cheesecloth before you add it to the pot; then you can lift them out when perfectly tender and put them into a bowl with some of the broth.
