Pot Au Feu Recipe
Nothing can addict you to it in minutes like this Pot Au Feu recipe. Use the freshest of Beef available to get a great Pot Au Feu. This Pot Au Feu is never going to fail as a Side Dish. Do let me know how you've liked my Pot Au Feu. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
Beef brisket - 3 pounds
Marrow bone - 11 large
Carrots – 5, pared and halved
Turnips – 3, pared and halved
Onion - 1
Cloves - 3
Parsley - 1 bunch
Leeks - 2
Bay leaf - 1 small
Sugar - 1 teaspoon
Salt and pepper to taste
Directions
MAKING
1) Take a large kettle and combine bone, beef and 6 cups of cold water in it.
2) Bring mixture to a slow boil and then skim.
3) Add another 1 cup of cold water and bring mixture to a slow boil. Skim again.
4) Stud onions with 3 cloves.
5) Add turnips, carrots, parsley, leeks, sugar, bay leaf, clove-studded onion to beef broth.
6) Season with pepper and salt.
7) Simmer, covered, for about 4-5 hours or until meat becomes tender.
8) Drain broth.
SERVING
8) Serve Pot Au Feu hot.
1) Take a large kettle and combine bone, beef and 6 cups of cold water in it.
2) Bring mixture to a slow boil and then skim.
3) Add another 1 cup of cold water and bring mixture to a slow boil. Skim again.
4) Stud onions with 3 cloves.
5) Add turnips, carrots, parsley, leeks, sugar, bay leaf, clove-studded onion to beef broth.
6) Season with pepper and salt.
7) Simmer, covered, for about 4-5 hours or until meat becomes tender.
8) Drain broth.
SERVING
8) Serve Pot Au Feu hot.
