POT DE FEU RECIPE RECIPES

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.

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

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POT-AU-FEU AUTHENTIC RECIPE | TASTEATLAS

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