Main CourseDinner

Classic Pot-au-Feu

Name: Classic Pot-au-Feu
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 حصص
Cuisine: french
Ingredients: 1.5 kg beef chuck roast cut into 2-3 large pieces; 2 قطعة beef marrow bone; 2 قطعة yellow onion peeled, halved; 4 قطعة carrot peeled, cut into large chunks; 2 قطعة leek white and light green parts, cleaned, cut into large pieces; 2 قطعة celery stalk cut into large chunks; 2 قطعة turnip peeled, halved or quartered; 2 قطعة parsnip peeled, cut into large chunks; 4 فص garlic clove peeled; 2 قطعة bay leaf; 4 قطعة fresh thyme sprig; 1 ملعقة صغيرة whole black peppercorn; 2 ملعقة صغيرة salt; 4 l water; 4 ملعقة كبيرة dijon mustard; 100 g cornichon (اختياري); 1 قطعة crusty bread (اختياري)

Pot-au-feu is a traditional French dish featuring tender, slow-cooked beef and a medley of vegetables in a rich, flavorful broth. It is typically served in two courses: first the broth, then the meat and vegetables with accompanying condiments. This recipe provides a comforting and hearty meal perfect for cooler weather.

وصفة أصلية من Forkin

الوقت الإجمالي: 3 س 30 د
عدد الحصص: 6
الصعوبة: متوسطة
لكل حصة: 875 kcal

معلومات مسببات الحساسية: قد تحتوي على كرفس وغلوتين وخردل وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.

تحضير المكوّنات

المكوّنات

1.5 kgbeef chuck roast, cut into 2-3 large pieces
2 قطعةbeef marrow bone
2 قطعةyellow onion, peeled, halved
4 قطعةcarrot, peeled, cut into large chunks
2 قطعةleek, white and light green parts, cleaned, cut into large pieces
2 قطعةcelery stalk, cut into large chunks
2 قطعةturnip, peeled, halved or quartered
2 قطعةparsnip, peeled, cut into large chunks
4 فصgarlic clove, peeled
2 قطعةbay leaf
4 قطعةfresh thyme sprig
1 ملعقة صغيرةwhole black peppercorn
2 ملعقة صغيرةsalt
4 lwater

for serving

4 ملعقة كبيرةdijon mustard
100 gcornichon(اختياري)
1 قطعةcrusty bread(اختياري)

الأدوات

fine-mesh sieve · dutch oven · cutting board · knife · large stockpot

طريقة التحضير

خطوة بخطوة

1
Place the beef chuck roast and marrow bones in a large stockpot or Dutch oven.
حوالي 2 د
ملاحظة الطاهي: Using a pot large enough to comfortably hold all ingredients will prevent boil-overs.
2
Add the halved onions, carrots, leeks, celery stalks, turnips, parsnips, peeled garlic cloves, bay leaves, fresh thyme, and whole black peppercorns to the pot.
حوالي 5 د
3
Pour water over all ingredients until they are fully submerged.
حوالي 1 د
4
Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover, and let it simmer gently for 2.5 to 3 hours.
حوالي 3 س
ملاحظة الطاهي: Skim off any foam that rises to the surface during the first 30 minutes of simmering for a clearer broth.
5
After simmering, carefully remove the beef and marrow bones from the pot and set them aside.
حوالي 2 د
6
Strain the broth through a fine-mesh sieve into a separate pot or large bowl, discarding the spent aromatics and vegetables.
حوالي 5 د
ملاحظة الطاهي: This step ensures a clear and refined broth, which is key for serving the first course.
7
Return the strained broth to the cleaned stockpot. Add the reserved beef and marrow bones back into the broth.
حوالي 2 د
8
Reheat the broth and meat gently over medium-low heat until warmed through.
حوالي 10 د
9
To serve, first ladle some of the hot broth into individual bowls. Then, slice the beef against the grain and arrange it with the marrow bones on a serving platter.
حوالي 3 د
ملاحظة الطاهي: Serve the broth with a sprinkle of fresh parsley if desired.
10
Offer the Dijon mustard, cornichons, and crusty bread as accompaniments for the meat and vegetables.

لكل حصة

القيم الغذائية

57%التقييم

السعرات الحرارية: 875kcal
البروتين: 73.1g
الكربوهيدرات: 52.1g
الدهون: 39.2g
الألياف: 6.6g
السكر: 10.9g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store leftover pot-au-feu (broth, meat, and vegetables) in an airtight container in the refrigerator.

إعادة التسخين

Reheat gently on the stovetop over low heat until warmed through, or in the microwave.