Make pot-au-feu

Edited by Rubab, Charmed, Eulalee, Anonymous and 4 others

Most people are fond of eating different cuisines. We all have our favorites, from Asian to Middle Eastern, and of course, European.

Aside from the very well known crepes, eclairs and croissants, one of the famed main dishes of Europe is the Pot-Au-Feu (Pot on Fire). A slow cooked stew that consists of beef and vegetables. You will see many variations of this dish. Beef, chicken, fish and pork can be used in preparing pot-au-feu. The cooking time may be longer or shorter, dependent upon the meats which are used.

Was this helpful? Yes | No | I need help

This two-in-one-dish recipe is quite economical and tasty. It is a combination of tender meat and vegetables set in a delicious beef bouillon. Choose two cuts of beef, about 1 kilogram each, from the following list: leg of beef, lean boned brisket, blade bone, leg of mutton or oxtail. For a great flavor, one of the cuts should be on the bone.

Was this helpful? Yes | No | I need help

Pot au feu2.jpg

Ad

Ingredients

RafahPerlado beeef 1.jpg
  1. 1
    2 kilograms (4 1/2 lbs.) beef, preferably brisket
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    3.7 liters (3 1/2 qts.) water
    Advertisement
    Was this step helpful? Yes | No | I need help

  3. 3
    2-3 cracked beef bones (bone-marrow)
    Was this step helpful? Yes | No | I need help

  4. 4
    40 grams (2 tablespoons) coarse salt crystals
    Was this step helpful? Yes | No | I need help

  5. 5
    12 pieces peppercorns
    Was this step helpful? Yes | No | I need help

  6. 6
    450 grams (1 lb.)carrots
    Was this step helpful? Yes | No | I need help

  7. 7
    350 grams (approx 12 oz.)leeks
    Was this step helpful? Yes | No | I need help

  8. 8
    1 head of celery
    Was this step helpful? Yes | No | I need help

  9. 9
    100 grams (3 1/2 oz.)turnips
    Was this step helpful? Yes | No | I need help

  10. 10
    1 head of cabbage
    Was this step helpful? Yes | No | I need help

  11. 11
    100 grams (3 1/2 oz.) onions
    Was this step helpful? Yes | No | I need help

  12. 12
    2 whole cloves
    Was this step helpful? Yes | No | I need help

  13. 13
    1 sprig parsley
    Was this step helpful? Yes | No | I need help

  14. 14
    1 bay leaf
    Was this step helpful? Yes | No | I need help

  15. 15
    1 clove garlic or small piece of root ginger
    Was this step helpful? Yes | No | I need help

Procedure

  1. 1
    Wipe the meats with a damp cloth and tie each cut into a neat parcel.
    Put them in a very large pan (stockpot) over a low heat. Add the water, beef bones, salt and pepper and bring slowly to a boil.
    Advertisement
    Was this step helpful? Yes | No | I need help

  2. 2
    Continue to cook slowly, removing the layers of froth, as they rise, with a slotted spoon.
    Always ensure that the liquid in the pot, covers the meat. Wait until the liquid is clear before adding the other ingredients.
    Was this step helpful? Yes | No | I need help

  3. 3
    Peel and cut the carrots and leeks into 5 centimeters (2 inch) lengths and tie into a small bundles.
    Was this step helpful? Yes | No | I need help

  4. 4
    Trim the celery, remove the coarse outer leaves.
    Cut into quarters lengthwise from the root end and then chop into 8 centimeters (3 inch) length pieces.
    Was this step helpful? Yes | No | I need help

  5. 5
    Tie into small bundles.
    Was this step helpful? Yes | No | I need help

  6. 6
    Cut the turnips and cabbage into quarters, leave the onions whole, placing the garlic clove into one of them.
    Add these vegetables to the stockpot along with the herbs.
    Was this step helpful? Yes | No | I need help

  7. 7
    When the liquid returns to a simmer, cover, reduce the heat and cook for 4-5 hours.
    Lift the lid only twice to add a cup of hot water, if necessary.
    Was this step helpful? Yes | No | I need help

  8. 8
    Remove the meat and drain well.
    Cut into thick slices and surround them with the vegetables. Serve the pot-au-feu with coarse crystal salt and French mustard.
    Was this step helpful? Yes | No | I need help

    Advertisement

To store the pot-au-feu bouillon for use at a later date, allow it to cool in the pan and remove the solidified fat. Before serving, reheat, bringing the pot-au-feu to a boil. Pour into soup cups. Serve with thin, dry toast.

Was this helpful? Yes | No | I need help

Notes

  • For a tastier beef stock, choose beef brisket with a little fat in it to flavor.
  • You can add more vegetables as you prefer but keep in mind that using beets is not a good idea because it discolors the broth and other vegetables.
  • Use only the said amount of turnips in the recipe. It has a strong flavor that will over power the stew.
  • If you do not want your vegetables to be mushy, add them in 30 minutes before the cooking time ends (4-5 hours cooking time). Take note that the hard veggies should come in first. In this case, it is the carrots and turnips to be put in first. Wait for about 5 to 8 minutes before adding the herbs. The last vegetable to be put in is the cabbage (about 10 minutes before turning off the stove).
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.

Comments

VisiHow welcomes all comments. If you do not want to be anonymous, register or log in. It is free.




Eddie D
Premier Author
4 Articles Started
7 Article Edits
1,250 Points
Eddie D is a premier author with VisiHow. Eddie D has achieved the level of "Apprentice" with 1,250 points. Eddie D has started 4 articles (including this one) and has also made 7 article edits. 12,300 people have read Eddie D's article contributions.
Eddie D's Message Board
Eddie D: Hi, my name is Eddie D.
Eddie D: Can I help you with your problem about "Make pot-au-feu"?
 

Article Info

Categories : Meats & Main Dishes

Recent edits by: Robbi, Rebecca M., Rafah Perlado

Share this Article:

Thanks to all authors for creating a page that has been read 1,060 times.

Do you have a question not answered in this article?
Click here to ask one of the writers of this article
x

Thank Our Volunteer Authors.

Would you like to give back to the community by fixing a spelling mistake? Yes | No