Pot au Feu is French for "pot on the fire". This is the quintessence of French household food, and has to be the most celebrated meal in France. It takes the lion's share of an afternoon to prepare, however is low upkeep and makes your home scent definitely fantastic.
This traditional French beef stew is made with numerous cuts of meat, loads of veggies and a choice of herbs, to develop a slow-cooked dish that provides a hearty mix of components in addition to a flavour-packed broth.
As a Pot au Feu is historically a stew-like meal of whatever meat and veggies were available, there are no absolute standards about exactly what it needs to include. Regardless of its absence of elegance, it has not just made it through the passage of time however is still among the fantastic favorites today, a victory of simpleness. No doubt it's the ideal dish to utilize, when amusing guests.
� 1 kg beef shoulder, cut into four pieces
� 2 beef bones with marrow
� 1 beef cheek
� 1 bouquet garni (2 bay leaves, 1 thyme sprig, 4 parsley stalks)
� 8 cloves
� 6 leeks, white parts only
� 4 potatoes, peeled, halved
� 8 small turnips
� 5 baby carrots
� 2 celery roots, peeled
� Salt and pepper
� 5 black peppercorns
� 1 tbsp sea salt
� 6 liters cold water
� � head small cabbage, cut into six pieces
� Finely chopped parsley, to serve
Accompaniments:
� Sea salt
� Cornichons
� Dijon mustard
2. Cover with cold water.
3. Give to boil and skim surface area to eliminate pollutants.
4. Get rid of from heat and transfer beef to a plate.
5. Dispose of water and clean the pan.
6. Return meat to pan.
7. Press cloves into onion, then contribute to the pan.
8. Include beef bones, celery, bouquet garni, leek and season with salt and pepper.
9. Cover with the cold water.
10. Give the boil and skim surface area to eliminate pollutants.
11. Lower heat to a sluggish simmer, skim surface area once more and cook, uncovered, for 2 1/2 hours.
12. Include potato, turnips, carrots and cabbage and cook for another 30 minutes or till soft.
13. Transfer the meat, veggies and broth into a deep bowl and scatter with parsley.
14. Serve with accompaniments.
As a Pot au Feu is historically a stew-like meal of whatever meat and veggies were available, there are no absolute standards about exactly what it needs to include. Regardless of its absence of elegance, it has not just made it through the passage of time however is still among the fantastic favorites today, a victory of simpleness. No doubt it's the ideal dish to utilize, when amusing guests.
Ingredients:
� 2 onions, peeled, halved� 1 kg beef shoulder, cut into four pieces
� 2 beef bones with marrow
� 1 beef cheek
� 1 bouquet garni (2 bay leaves, 1 thyme sprig, 4 parsley stalks)
� 8 cloves
� 6 leeks, white parts only
� 4 potatoes, peeled, halved
� 8 small turnips
� 5 baby carrots
� 2 celery roots, peeled
� Salt and pepper
� 5 black peppercorns
� 1 tbsp sea salt
� 6 liters cold water
� � head small cabbage, cut into six pieces
� Finely chopped parsley, to serve
Accompaniments:
� Sea salt
� Cornichons
� Dijon mustard
Directions:
1. Place beef shoulder and beef cheek in a huge pan.2. Cover with cold water.
3. Give to boil and skim surface area to eliminate pollutants.
4. Get rid of from heat and transfer beef to a plate.
5. Dispose of water and clean the pan.
6. Return meat to pan.
7. Press cloves into onion, then contribute to the pan.
8. Include beef bones, celery, bouquet garni, leek and season with salt and pepper.
9. Cover with the cold water.
10. Give the boil and skim surface area to eliminate pollutants.
11. Lower heat to a sluggish simmer, skim surface area once more and cook, uncovered, for 2 1/2 hours.
12. Include potato, turnips, carrots and cabbage and cook for another 30 minutes or till soft.
13. Transfer the meat, veggies and broth into a deep bowl and scatter with parsley.
14. Serve with accompaniments.
