Pot Au Feu Recipe
Ingredients
| 2-2.5 kg/4-5 lb topside of beef | ||
| 1 onion, studded with | ||
| Cloves | 4 | |
| Black peppercorns | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Bouquet garni | 1 | |
| Potatoes | 4 Large, quartered | |
| 4 large carrots, cut into 5 cm/2 in pieces | ||
| 4 parsnips, cut into 5 cm/2 in pieces | ||
| 8 stalks celery, cut into 5 cm/2 in pieces | ||
| 4 thin leeks, cut into 5 cm/2 in pieces | ||
| 1/2 cup/125 ml/4 fl oz red wine | ||
Directions
1. Place beef, clove-studded onion, black peppercorns, garlic and bouquet garni in a large saucepan. Add cold water to cover and bring to the boil over a medium heat, remove any scum as necessary. Reduce heat, cover and simmer for 2 1/2-3 hours.
2. Add potatoes, carrots, parsnips, celery and leeks to pan and simmer for 20-30 minutes or until vegetables are tender.
3. Remove meat and vegetables from cooking liquid, set aside and keep warm.
4. Strain cooking liquid and discard clove-studded onion, black peppercorns, garlic and bouquet garni. Return cooking liquid to saucepan, add wine, bring to the boil and simmer for 5 minutes. To serve, slice meat and arrange with vegetables on a large serving platter. Place cooking liquid in a soup tureen and pass separately.
2. Add potatoes, carrots, parsnips, celery and leeks to pan and simmer for 20-30 minutes or until vegetables are tender.
3. Remove meat and vegetables from cooking liquid, set aside and keep warm.
4. Strain cooking liquid and discard clove-studded onion, black peppercorns, garlic and bouquet garni. Return cooking liquid to saucepan, add wine, bring to the boil and simmer for 5 minutes. To serve, slice meat and arrange with vegetables on a large serving platter. Place cooking liquid in a soup tureen and pass separately.
Chef
