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

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.

En original opskrift af Forkin

Tid i alt: 3 t. 30 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 875 kcal

Allergenoplysninger: kan indeholde selleri, gluten, sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1,5 kgbeef chuck roast, cut into 2-3 large pieces
2 stk.beef marrow bone
2 stk.yellow onion, peeled, halved
4 stk.carrot, peeled, cut into large chunks
2 stk.leek, white and light green parts, cleaned, cut into large pieces
2 stk.celery stalk, cut into large chunks
2 stk.turnip, peeled, halved or quartered
2 stk.parsnip, peeled, cut into large chunks
4 fedgarlic clove, peeled
2 stk.bay leaf
4 stk.fresh thyme sprig
1 tsk.whole black peppercorn
2 tsk.salt
4 lwater

for serving

4 spsk.dijon mustard
100 gcornichon(valgfrit)
1 stk.crusty bread(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

57%Score

Kalorier: 875kcal
Protein: 73,1g
Kulhydrat: 52,1g
Fedt: 39,2g
Kostfibre: 6,6g
Sukker: 10,9g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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