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人分
Cuisine: french
Ingredients: 1.5 kg beef chuck roast cut into 2-3 large pieces; 2 個 beef marrow bone; 2 個 yellow onion peeled, halved; 4 個 carrot peeled, cut into large chunks; 2 個 leek white and light green parts, cleaned, cut into large pieces; 2 個 celery stalk cut into large chunks; 2 個 turnip peeled, halved or quartered; 2 個 parsnip peeled, cut into large chunks; 4 片 garlic clove peeled; 2 個 bay leaf; 4 個 fresh thyme sprig; 1 小さじ whole black peppercorn; 2 小さじ salt; 4 l water; 4 大さじ dijon mustard; 100 g cornichon (お好みで); 1 個 crusty bread (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 3 時間 30 分
人数: 6
難易度: 普通
1人分: 875 kcal

アレルゲン情報： セロリ、グルテン、マスタード、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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

for serving

4 大さじdijon mustard
100 gcornichon(お好みで)
1 個crusty bread(お好みで)

調理器具

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

作り方

手順

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

1人分

栄養情報

57%スコア

カロリー: 875kcal
たんぱく質: 73.1g
炭水化物: 52.1g
脂質: 39.2g
食物繊維: 6.6g
糖類: 10.9g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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