POT AU FEU RECIPES

POT-AU-FEU RECIPE | ALLRECIPES

Pot-au-Feu Recipe | Allrecipes image

The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese. The main dish, or 'bouilli' - a platter of boiled meats and mixed vegetables - follows usually with gherkins and a variety of mustards, horseradish, and sauces alongside. The two courses can also be combined into one course. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage.

Provided by chef maggie

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Cook Time 4 hours 30 minutes

Yield 16 servings

Number Of Ingredients 19

Ingredients

3 onions, peeled and left whole
3 whole cloves
4 large leeks, white and pale green parts cut into 2 1/2-inch pieces
4 carrots, peeled and halved crosswise
6 ribs celery, halved crosswise
1 head garlic, unpeeled and halved
4 pounds boned beef chuck roast
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
12 cups beef stock
6 turnips, peeled and quartered
1 pound rutabagas, peeled and cut into eighths
4 parsnips, peeled and cut into 2-inch pieces
1?½ pounds small potatoes, scrubbed
2 pounds smoked country sausage
salt and ground black pepper to taste

Steps:

Pierce each whole onion with a clove. Place onions, 2 leeks, 2 carrots, 3 celery ribs, and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley, thyme, and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle, salt, and peppercorns to the pot.
Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer, skimming occasionally, until roast is very tender, about 2 1/2 hours.
Transfer roast to a large bowl and cover. Strain broth, discarding solids, and return it to the pot. Boil over high heat until reduced to 8 cups, about 45 minutes. Skim off the fat.
Stir remaining 2 leeks, 2 carrots, and 3 ribs celery into the reduced stock. Add turnips, rutabagas, and parsnips. Cover and simmer over low heat until vegetables are just tender, about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender, about 40 minutes more. Add sausage; simmer until heated through, 5 to 10 minutes. Season the broth with salt and pepper.
Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast, sausage, and vegetables on a separate platter.

Nutrition Facts : Calories 562.3 calories, CarbohydrateContent 35.4 g, CholesterolContent 90.1 mg, FatContent 32.1 g, FiberContent 6.9 g, ProteinContent 32.6 g, SaturatedFatContent 11.8 g, SodiumContent 1161.1 mg, SugarContent 12.9 g

CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND | FOOD & WINE

Classic Pot-au-Feu Recipe - David Duband | Food & Wine image

For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks leeks and carrots with more marrow bones until everything is deeply flavorful and tender. When serving, you can mix the horseradish with the sour cream to make a tasty garnish. More Beef Dishes

Provided by David Duband

Total Time 5 hours 0 minutes

Yield 6 to 8

Number Of Ingredients 19

Ingredients

1 large onion, quartered
6 large leeks, white and pale green parts only, cut into 2 1/2-inch lengths
12 celery ribs, halved crosswise
6 medium carrots, peeled and halved crosswise
4 meaty beef shanks (about 3 pounds), 1 1/2 inches thick
One 3-pound beef rump roast or bottom round, tied
4 parsley sprigs
4 thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
Kosher salt
Eight to ten 2-inch marrow bones (optional)
8 quarts water
6 medium parsnips, peeled and cut into 2-inch lengths
6 medium turnips, peeled and quartered
1 pound rutabagas, peeled and cut into eighths
1 1/2 pounds unpeeled small potatoes, about 1 1/2 inches, scrubbed
Freshly ground black pepper
Horseradish, whole-grain mustard and sour cream, for serving

Steps:

In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.
Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.

More about "pot au feu recipes"

POT-AU-FEU RECIPE | EPICURIOUS

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.
From epicurious.com
Reviews 3.7

Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

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POT AU FEU RECIPE | MARTHA STEWART

This hearty stew throws in everything but the kitchen sink. You should have leftovers.
From marthastewart.com
Reviews 0
Category Chicken Recipes

When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.

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POT-AU-FEU RECIPE | BON APPÉTIT

Pot-au-Feu Recipe
From bonappetit.com
Reviews 3.9

Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

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POT AU FEU RECIPE | MARTHA STEWART

This hearty stew throws in everything but the kitchen sink. You should have leftovers.
From marthastewart.com
Reviews 0
Category Chicken Recipes

When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.

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POT AU FEU RECIPE | MYRECIPES

This is not a classic pot au feu, in that we're limiting the meat to one cut, but the purpose here is to learn how to control heat in order to convert the collagen to gelatin. The result makes for the most tender and unctious of one-pot meals. Much has been written about all things low and slow, but the key is to maintain a temperature just below boiling, which makes for a magically textured result.
From myrecipes.com
Total Time 5 hours 30 minutes
Calories 290 calories per serving

Calories 332; FAT 2g (sat 3g); Sodium 667mg

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CLASSIC POT-AU-FEU RECIPE | COOKING LIGHT

This French dish boasts succulent meats—both chuck roast and short ribs—hearty vegetables, and a rich broth. The leeks and celery become tender and slightly chewy over the long roasting time, giving the dish varied textures.
From cookinglight.com
Total Time 500 minutes
Calories 354 per serving

1. Rub roast and ribs with olive oil; sprinkle with salt and pepper. Heat a large nonstick skillet over medium-high. Cook roast in hot skillet 5 minutes, turning to brown on all sides. Transfer roast to a 6-quart slow cooker, reserving drippings in skillet. Add the ribs to reserved drippings in hot skillet, and cook, turning to brown on all sides, 6 minutes. Transfer ribs to slow cooker, reserving drippings in skillet. Add 1⁄2 cup water to reserved drippings in hot skillet, stirring to loosen browned bits from bottom of skillet; pour into slow cooker. Add thyme, bay leaves, garlic, and remaining 4 cups water to slow cooker. Cover and cook on low 5 hours. 2. Add leek halves, celery, potatoes, carrots, and rutabaga to slow cooker. Cover and cook on low until beef and vegetables are tender, about 3 hours. Remove roast, ribs, and vegetables from slow cooker, reserving cooking liquid in slow cooker; discard garlic, thyme sprigs, and bay leaves. Pour reserved cooking liquid through a cheesecloth-lined colander into an 8-cup glass measuring cup, discarding the solids. Skim fat from surface of cooking liquid. 3. Slice roast thinly. Remove meat from ribs, discarding the bones, fat, and gristle. Arrange roast, rib meat, leek halves, celery, potatoes, carrots, and rutabaga on a serving platter. Drizzle with desired amount of cooking liquid, and serve with crème fraîche, chives, cornichons, Dijon mustard, horseradish, and remaining cooking liquid.

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POT AU FEU RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
Cuisine french

Serve the boiled potatoes and green sauce alongside and have little dishes of mustard, horseradish, cornichons and coarse sea salt on the table as well.

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POT-AU-FEU RECIPE | MARTHA STEWART

Pot-au-feu fills the kitchen with the unmistakable aroma of simmering root vegetables. Almost any combination of meat and vegetables can be used, but aim for lean, flavorful cuts of meat and vegetables such as carrots and parsnips that make the broth extra sweet. This dish also makes the perfect leftover lunch or snack. Cold months are perfect for pot-au-feu, which means "pot on fire" in French.
From marthastewart.com
Reviews 0
Category Beef Recipes

Using a slotted spoon, remove the meat to a cutting board. Spoon the vegetables among 4 large shallow bowls. Ladle some broth into each bowl. Slice the meat into 8 slices and spoon 2 slices into each bowl.

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POT-AU-FEU RECIPE | EPICURIOUS

A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.
From epicurious.com
Reviews 2.8
Total Time 5 1/4 hr

To eat, ladle broth over meats and vegetables in soup plates, then stir in horseradish and mustard to taste.

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CHICKEN POT-AU-FEU RECIPE | FOOD NETWORK KITCHEN | FOOD ...

From foodnetwork.com
Reviews 4.3
Total Time 1 hours 50 minutes
Calories 429 calorie per serving

Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.

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POT AU FEU RECIPE - LUDO LEFEBVRE | FOOD & WINE

"In France, pot au feu is our chicken soup,” says Ludo Lefebvre. With this nostalgia-inducing dish of multiple braised meats (each lends a different texture) and root vegetables, the chef serves simple boiled potatoes. Cook them separately in salted water, he specifies; simmering them in the pot au feu would turn the broth cloudy. Slideshow: More Short Ribs Recipes
From foodandwine.com
Category Beef

Strain the broth through a sieve into a large saucepan; discard the bouquet garni. Bring the broth to a simmer and skim. Season with sea salt and pepper. Transfer to a pitcher. Serve with the meat, vegetables and marrow bones. Pass the fleur de sel, cornichons and mustard at the table.

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FISH POT AU FEU RECIPE - NYT COOKING

From cooking.nytimes.com
Reviews 2
Total Time 1 hours 25 minutes
Cuisine french
Calories 208 per serving

When ready to cook, bring the fish base to the boil and add the white-fleshed fish pieces. Cook about three minutes and add the salmon, mussels and tomatoes. Cook about one minute. Add the shrimp and dill, then stir. Cook two minutes. If desired, serve the soup with garlic mayonnaise on the side or spoon a small amount on top of each serving of soup.

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CLASSIC FRENCH POT AU FEU RECIPE - THE SPRUCE EATS

Aug 28, 2008 · Ingredients 2 pounds beef shank, with bone 2 pounds beef chuck 2 pounds beef ribs 2 pounds large beef marrow bones 2 whole cloves 1 large white onion, peeled 1 bouquet garni 1 small cinnamon stick 1 teaspoon black peppercorns 2 bay leaves 1 tablespoon sea salt 5 stalks celery, cut into large pieces, ...
From thespruceeats.com

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POT-AU-FEU RECIPE | JAMES BEARD FOUNDATION

From jamesbeard.org

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POT AU FEU RECIPE - BBC FOOD

Pot-au-feu is a meat-feast stew that is a bit like cassoulet. It's a very flexible recipe that can be adapted to your own tastes.
From bbc.co.uk

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POT-AU-FEU - RECIPE - FINECOOKING

Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and to the piquant, briny condiments served with the meat to counter the richness. Though you may be tempted to add the potatoes right to the pot, that would “trouble the broth,” as the French say, making it cloudy.
From finecooking.com

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POT-AU-FEU RECIPE - LOS ANGELES TIMES

Sep 28, 2005 · Place the beef in a stockpot large enough to accommodate the meats and vegetables. Add the soup vegetables -- 3 carrots, 3 onions, the parsnips, celery stalks and leeks. 4. Tie the 6 parsley ...
From latimes.com

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POT-AU-FEU | WILLIAMS SONOMA

Apr 22, 2014 · Fold the cheesecloth over several times to enclose the contents and tie the ends together in a knot. Place the beef, broth, 4 cups water, onion and bouquet garni in a 4-quart Dutch oven. Set over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes, skimming off the foam as needed.
From williams-sonoma.com

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EASY POT AU FEU RECIPE - BBC FOOD

Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric ...
From bbc.co.uk

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