Pot Au Feu Recipe
Ingredients
| Beef brisket | 3 Pound | |
| Marrow bone | 11 Large | |
| Carrots | 5 | |
| Turnips | 3 | |
| Onion | 1 | |
| Cloves | 3 | |
| Parsley | 1 Bunch (100 gm) | |
| Leeks | 2 | |
| Bay leaf | 1 Small | |
| Sugar | 1 Teaspoon | |
| Salt | To Taste | |
| 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.
Chef
