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 racions
Cuisine: french
Ingredients: 1,5 kg beef chuck roast cut into 2-3 large pieces; 2 u beef marrow bone; 2 u yellow onion peeled, halved; 4 u carrot peeled, cut into large chunks; 2 u leek white and light green parts, cleaned, cut into large pieces; 2 u celery stalk cut into large chunks; 2 u turnip peeled, halved or quartered; 2 u parsnip peeled, cut into large chunks; 4 gra garlic clove peeled; 2 u bay leaf; 4 u fresh thyme sprig; 1 ct whole black peppercorn; 2 ct salt; 4 l water; 4 cs dijon mustard; 100 g cornichon (opcional); 1 u crusty bread (opcional)

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.

Una recepta original de Forkin

Temps total: 3 h 30 min
Racions: 6
Dificultat: Mitjana
Per ració: 875 kcal

Informació sobre al·lèrgens: pot contenir api, gluten, mostassa i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,5 kgbeef chuck roast, cut into 2-3 large pieces
2 ubeef marrow bone
2 uyellow onion, peeled, halved
4 ucarrot, peeled, cut into large chunks
2 uleek, white and light green parts, cleaned, cut into large pieces
2 ucelery stalk, cut into large chunks
2 uturnip, peeled, halved or quartered
2 uparsnip, peeled, cut into large chunks
4 gragarlic clove, peeled
2 ubay leaf
4 ufresh thyme sprig
1 ctwhole black peppercorn
2 ctsalt
4 lwater

for serving

4 csdijon mustard
100 gcornichon(opcional)
1 ucrusty bread(opcional)

Estris

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

Elaboració

Pas a pas

1
Place the beef chuck roast and marrow bones in a large stockpot or Dutch oven.
Uns 2 min
Nota de cuina: 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.
Uns 5 min
3
Pour water over all ingredients until they are fully submerged.
Uns 1 min
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.
Uns 3 h
Nota de cuina: 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.
Uns 2 min
6
Strain the broth through a fine-mesh sieve into a separate pot or large bowl, discarding the spent aromatics and vegetables.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
8
Reheat the broth and meat gently over medium-low heat until warmed through.
Uns 10 min
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.
Uns 3 min
Nota de cuina: 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.

Per ració

Nutrició

57%Puntuació

Calories: 875kcal
Proteïnes: 73,1g
Hidrats de carboni: 52,1g
Greixos: 39,2g
Fibra: 6,6g
Sucre: 10,9g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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