Pot au Feu Recipe

2      Reviews by:    Barney Mashburn   Pot Au Feu makes a multi-course dish using any bone-in cut of beef, mixed vegetables, carrots, cabbage, leeks and potatoes to create this tasty Pot Au Feu recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    French    Servings:10 Nutrition facts:500 calories9.9 grams fat Print Preview Rate This Recipe Prep Time:   20 Minutes Cook Time:   5 Hours 45 Minutes Total Time:   6 Hours 5 Minutes

INGREDIENTS

• 4 lbs. lean beef with bone (brisket, rump, round, plate, chuck)
• 3 quarts cold water
• 1 Tbl. salt
• 6 cabbage wedges
• 6 leeks, white parts only
• 3 large carrots, quartered
• 6 potatoes, whole or quartered
• For Mixed Vegetables - 2 cups total:
• onion
• carrots
• white turnips
• parsnips
• For Bouquet Garni: (tie in cheesecloth bag)
• 1 bay leaf
• 1/4 tsp. thyme
• 1/2 tsp. whole black peppers
• 3 cloves
• 4 sprigs parsley
• a few celery leaves

DIRECTIONS

• Place meat, water, salt and bouquet garni in a large soup kettle. Bring to boiling point, skimming often. Lower heat and simmer until meat is almost tender, 4 hours or longer.
• Add chopped vegetables and those cut into larger pieces. Simmer until larger pieces are tender, about 45 minutes.
• To serve, remove meat to hot serving platter and surround with large pieces of vegetables. Keep warm.
• Serve the broth with chopped vegetables as a first course. Refrigerate the balance. Chill and remove the fat. Use for stock. NOTE: If a fatty piece of meat is used, it is better to make it a day earlier. Chill and remove fat before serving.

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