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

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.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 875 kcal

Allergeneninformatie: kan selderij, gluten, mosterd en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kgbeef chuck roast, cut into 2-3 large pieces
2 stbeef marrow bone
2 styellow onion, peeled, halved
4 stcarrot, peeled, cut into large chunks
2 stleek, white and light green parts, cleaned, cut into large pieces
2 stcelery stalk, cut into large chunks
2 stturnip, peeled, halved or quartered
2 stparsnip, peeled, cut into large chunks
4 teentjegarlic clove, peeled
2 stbay leaf
4 stfresh thyme sprig
1 tlwhole black peppercorn
2 tlsalt
4 lwater

for serving

4 eldijon mustard
100 gcornichon(optioneel)
1 stcrusty bread(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Voedingswaarden

57%Score

Calorieën: 875kcal
Eiwit: 73,1g
Koolhydraten: 52,1g
Vet: 39,2g
Vezels: 6,6g
Suiker: 10,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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