Pot au Feu

Name: Pot au Feu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 dried, imported bay leaves; 2 kilograms beef including top or bottom round, beef cheeks, pot roast, and oxtail; 1 bouquet garni; 6 slices day-old bread; 454 grams carrots, trimmed, peeled, and cut in half, then in quarters lengthwise; 907 grams celery root, peeled and cut in 4 x 1/2-inch sticks; 8 servings Coarse sea salt; 8 servings Cornichons; 2 cloves garlic, peeled; 8 servings Horseradish; 12 mediums leeks, trimmed and tied in two bundles of six each; 1 marrow bone; 454 grams onions; 8 servings Pickled onions; 10 peppercorns; 1 medium rutabaga, peeled and cut in eighths; 6 smalls turnips, peeled and quartered

Pot au Feu might be just the main course you are searching for. This recipe serves 8. One serving contains 868 calories, 87g of protein, and 28g of fat. This recipe covers 59% of your daily requirements of vitamins and minerals. If you have cornichons, onions, celery root, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Tie the top or bottom round, the beef checks, and the pot roast separately so they are compact and don't fall apart during cooking.

Ingredients you will need

Pot Roast

Beef

Equipment you will use

Pot

Place them, with the oxtails, in a large, deep stockpot.

Ingredients you will need

Oxtail

Equipment you will use

Pot

Add the salt, cover by at least two inches with water and bring just to a boil, then reduce the heat so the liquid is simmering. When impurities begin to rise to the surface of the water skim them off, and continue skimming until you see no more impurities, which should take about 20 minutes.

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Water

Salt

Pierce the onions with the cloves and cut the onions in half.

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Clove

Onion

Add half the vegetables and the bouquet garni to the meat in the pot and make sure all is covered by at least one inch with water.

Ingredients you will need

Bouquet Garni

Vegetable

Water

Meat

Equipment you will use

Pot

Add half the peppercorns, cover, and bring just to a boil. Adjust the heat so the liquid is simmering—it shouldn't boil or the meat will be tough. Cook, partially covered, for at least three hours.

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Peppercorns

Meat

Remove the meat from the broth. Strain the broth and discard vegetables. Return broth to the pot and add bay leaves. Bring it just to a boil.

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Bay Leaves

Vegetable

Broth

Meat

Equipment you will use

Pot

Add the carrots and the rutabaga and cook until they're beginning to turn tender, about 10 minutes.

Ingredients you will need

Rutabaga

Carrot

Add the turnips and onions and cook until they're beginning to turn tender, about 10 minutes.

Ingredients you will need

Turnip

Onion

Add celery root and leeks and cook until they, and all the vegetables, are tender through.

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Celeriac

Vegetable

Leek

Remove vegetables from the broth and place them in a shallow bowl. Moisten with some of the broth, cover, and keep them warm.

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Vegetable

Broth

Equipment you will use

Bowl

Add the meat back to the broth along with the marrow bone and simmer for 15 minutes.

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Marrow Bones

Broth

Meat

Remove the meat from the broth, drizzle it with a ladle or two of broth and keep it warm.

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Broth

Meat

Equipment you will use

Ladle

Rub each piece of bread with garlic and place it in the bottom of a shallow bowl.

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Garlic

Bread

Dry Seasoning Rub

Equipment you will use

Bowl

Pour equal amounts of broth over it and serve as a first course.

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Broth

Remove the strings from the meat and cut the pieces either into thick slices or into chunks. Arrange the meat on a warmed platter surrounded with the vegetables.

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Vegetable

Meat

Serve it with the condiments alongside.