Pot-Ak-Feu Recipe
Hey, its weekend! It's time for some Pot-ak-feu once more! It is most popularly enjoyed as a Main Dish. Spread the taste by sharing this Pot-ak-feu recipe with your friends.
Ingredients
2 lb. beef shin bones (with some meat)
3 lb. lean beef (chuck OR rump)
1 veal knuckle
Chicken giblets
1 tbsp. salt
12 cups cold water
2 cups cold water
1 medium onion, sliced
4 whole cloves
1 bay leaf
1 clove garlic
8 peppercorns
Small bunch of parsley
2 stalks celery, with leaves
1/2 tsp. thyme
1/4 cup butter
3-lb. chicken, cut up
8 small onions
4 large carrots, halved lengthwise
4 leeks, halved lengthwise
1 turnip, cut in large pieces
8 small wedges cabbage
8 medium potatoes (optional)
Directions
Put bones, beef, veal knuckle, chicken giblets and salt in very large kettle.
Add 12 cups cold water.
Bring to a boil and skim thoroughly.
Add 2 cups cold water and bring back to a gentle boil.
Continue skimming until no dark scum rises to the surface.
Add sliced onion, cloves, bay leaf, garlic, peppercorns, parsley, celery and thyme.
Cover and simmer about 2 hours or until meat is tender.
Heat oven to 425 degrees in the meantime.
Melt butter in a 13 X 9 1/2 X 2-inch pan and add chicken pieces, meaty side down.
Put in oven to brown well, about 30 minutes.
Add chicken pieces to cooking meat when meat is tender and simmer 30 minutes more.
Remove from heat.
Lift all bones, pieces of meat and chicken out of broth.
Remove meat clinging to bones.
Discard bones and chicken giblets.
Strain broth through cheesecloth.
Wash out kettle and return broth, meat and chicken pieces to it.
Chill.
Discard layer of fat on top of broth.
Heat stock again an hour before serving.
Add 8 small onions, carrots, leeks and turnip.
Cover and simmer 1 hour or until all vegetables are tender.
Take out a little of the stock and cook the cabbage wedges in it.
Boil potatoes separetely.
Lift meat and vegetables out of broth.
Cut beef into serving-size pieces and put it and chicken pieces in centre of platter.
Surround with vegetables.
Serve broth as soup and follow it with meat and vegetables.
Add 12 cups cold water.
Bring to a boil and skim thoroughly.
Add 2 cups cold water and bring back to a gentle boil.
Continue skimming until no dark scum rises to the surface.
Add sliced onion, cloves, bay leaf, garlic, peppercorns, parsley, celery and thyme.
Cover and simmer about 2 hours or until meat is tender.
Heat oven to 425 degrees in the meantime.
Melt butter in a 13 X 9 1/2 X 2-inch pan and add chicken pieces, meaty side down.
Put in oven to brown well, about 30 minutes.
Add chicken pieces to cooking meat when meat is tender and simmer 30 minutes more.
Remove from heat.
Lift all bones, pieces of meat and chicken out of broth.
Remove meat clinging to bones.
Discard bones and chicken giblets.
Strain broth through cheesecloth.
Wash out kettle and return broth, meat and chicken pieces to it.
Chill.
Discard layer of fat on top of broth.
Heat stock again an hour before serving.
Add 8 small onions, carrots, leeks and turnip.
Cover and simmer 1 hour or until all vegetables are tender.
Take out a little of the stock and cook the cabbage wedges in it.
Boil potatoes separetely.
Lift meat and vegetables out of broth.
Cut beef into serving-size pieces and put it and chicken pieces in centre of platter.
Surround with vegetables.
Serve broth as soup and follow it with meat and vegetables.
