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

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 30 min
Porcje: 6
Trudność: Średni
Na porcję: 875 kcal

Informacja o alergenach: może zawierać seler, gluten, gorczyca i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

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

for serving

4 łyżkadijon mustard
100 gcornichon(opcjonalnie)
1 szt.crusty bread(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

57%Ocena

Kalorie: 875kcal
Białko: 73,1g
Węglowodany: 52,1g
Tłuszcz: 39,2g
Błonnik: 6,6g
Cukry: 10,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

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

Odgrzewanie

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