pot au feu

Pot au Feu

This is a hearty, classic French dish!  Pot au Feu is a beautiful, tender pot-roast thatโ€™s served in a clear, beef broth studded with vegetables, each prepared separately.  Most of the elements can be made ahead, which makes it the perfect dish for entertaining. This particular recipe is very streamlined, but feel free to improvise with flavorings.

Ingredients:

  • 4 meaty beef shanks (about 3 pounds), 1 1/2 inches thick
  • 6 large leeks, white and pale green parts only, cut into 2 1/2-inch lengths
  • 6 medium carrots, peeled and halved crosswise
  • One 3-pound beef rump roast or bottom round, tied
  • 1 large onion, quartered
  • 12 celery ribs, halved crosswise
  • 4 thyme sprigs
  • 4 parsley sprigs
  • 8 quarts water
  • 1 teaspoon whole black peppercorns
  • 6 medium parsnips, peeled and cut into 2-inch lengths
  • 1 pound rutabagas, peeled and cut into eighths
  • 6 medium turnips, peeled and quartered
  • 1 1/2 pounds unpeeled small potatoes, about 1 1/2 inches, scrubbed
  • Freshly ground black pepper
  • Horseradish, whole-grain mustard and sour cream, for serving
  • 2 bay leaves

Direction:

1- In a large pot, combine the onion and half of each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.

2- Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.

3- Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.

4- Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.

Preparation: 30 minutes

Cook Time: 2 Hours

Serving: 2-8

Nutrition fact per person:

525 calories

28G Fat

46G Protein

You may also like:

Coq au vin

12 Comments

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