Serves
6
Prep
Time: 30 minutes
Cook Time: 3 to 4 hours
Ingredients
For the stew:
·
3.3
lbs beef (mixture of cuts such as brisket, shank, chuck, or oxtail)
·
1
marrow bone (optional, for extra richness)
·
4
large carrots, peeled and cut into chunks
·
4
large potatoes, peeled and left whole
·
2
leeks, trimmed and cut into large chunks
·
2
turnips, peeled and quartered
·
2
stalks celery, cut into large chunks
·
2
onions, peeled (one with 2 to 3 cloves)
·
3
to 4 cloves garlic, peeled
·
1
bouquet garn (parsley, thyme, and bay leaf tied together)
·
8
to 10 whole black peppercorns
For serving:
·
Coarse
Salt
·
Dijon
Mustard
·
Gherkins
(small gherkins)
·
Country
Bread
Instructions
Prepare the Beef:
Rinse
the beef and marrow bone under cold water. Place in a large saucepan and cover
with cold water. Bring to a boil, skimming off any foam or dirt that rises to
the surface.
Add
the Herbs:
Reduce
the heat to simmer. Add the bouquet garni, black peppercorns and 2 teaspoons of
salt.
Simmer
the Meat:
Simmer
gently for about 2 hours, partially covered, until the beef is tender. Skim off
excess fat occasionally.
Add
the Vegetables:
Add
the carrots, leeks, turnips, celery, onions and garlic to the saucepan. Simmer
for another 45 minutes. Finally, add the potatoes and cook for another 30
minutes, or until all the vegetables are tender.
Serve
the Pot-au-feu:
Remove
the beef and marrow from the pot and cut the beef into portions. Arrange the
beef, vegetables and marrow on a large serving platter. Strain and serve the
broth in a separate bowl.
Accompaniments:
Serve the pot-au-feu with coarse salt, Dijon mustard and pickles on the side. Rustic bread is perfect for soaking up the broth.
Tips:
Pot-au-feu
is a humble but tasty dish, whose simplicity allows the quality of the
ingredients to shine. Leftovers can be transformed into a delicious soup or
pulled beef sandwiches.
Enjoy this quintessential French comfort food, perfect for a cosy gathering!