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www.RecipeFaire.com Presents:
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Pot Au Feu Boiled Beef Brisket
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by:
Carla Parker
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Cooks of Pot Au Feu Boiled Beef Brisket Recipe should serve the delicious broth of this Pot Au Feu recipe first after simmering brisket with leeks, turnips, carrots, celery, parsley, cloves, allspice, thyme and garlic.
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INGREDIENTS
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1 fresh beef brisket (3 1/2 to 4 lbs)
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3 or 4 leeks, well rinsed, with green tops trimmed to about 5 inches
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2 turnips, quartered
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3 large carrots, quartered lengthwise, or 15 baby carrots
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3 stalks celery, cut in 3 inch lengths (including leaves, chopped)
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5 sprigs parsley
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1 tablespoon salt
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1 bay leaf
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1/4 teaspoon each whole cloves, whole allspice, and dried thyme
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1 clove garlic, slivered
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4 cups water
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1 cup pearl onions
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1/4 pound small whole mushrooms
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1 pound green beans
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Dijon mustard, coarse salt, and cornichons (sour pickles)
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DIRECTIONS
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1:
Place meat in a large kettle (at least 8-quart size) with leeks, turnips, carrots, celery, parsley, salt, bay leaf, cloves, allspice, thyme, garlic, and water. Bring slowly to a boil, cover, and reduce heat. Simmer about 3 hours.
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2:
Add onions and mushrooms and continue to simmer, covered, about 40 minutes longer, until meat is very tender. Add green beans and simmer, uncovered, about 10 minutes. Remove brisket and vegetables to a heatproof platter, and spoon on a little broth to keep them moist. Cover with foil and keep warm in a 250° F oven.
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3:
Strain broth to remove seasonings. Salt to taste. Serve as a first course. Then carve brisket in 1/4 inch slices and serve surrounded by vegetables. Pass mustard, salt, and cornichons.
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4:
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