Classic Pot-au-Feu
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.
O rețetă originală de Forkin
- Durată totală
- 3 ore 30 min.
- Porții
- 6
- Dificultate
- Medie
- Per porție
- 875 kcal
Informații despre alergeni: poate conține țelină, gluten, muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 1,5 kgbeef chuck roast, cut into 2-3 large pieces
- 2 buc.beef marrow bone
- 2 buc.yellow onion, peeled, halved
- 4 buc.carrot, peeled, cut into large chunks
- 2 buc.leek, white and light green parts, cleaned, cut into large pieces
- 2 buc.celery stalk, cut into large chunks
- 2 buc.turnip, peeled, halved or quartered
- 2 buc.parsnip, peeled, cut into large chunks
- 4 cățelgarlic clove, peeled
- 2 buc.bay leaf
- 4 buc.fresh thyme sprig
- 1 lingurițăwhole black peppercorn
- 2 lingurițăsalt
- 4 lwater
for serving
- 4 lingurădijon mustard
- 100 gcornichon(opțional)
- 1 buc.crusty bread(opțional)
Ustensile
fine-mesh sieve · dutch oven · cutting board · knife · large stockpot
Mod de preparare
Pas cu pas
- 1
Place the beef chuck roast and marrow bones in a large stockpot or Dutch oven.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 5 min.
- 3
Pour water over all ingredients until they are fully submerged.
Aproximativ 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.
Aproximativ 3 ore
Nota bucătarului: 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.
Aproximativ 2 min.
- 6
Strain the broth through a fine-mesh sieve into a separate pot or large bowl, discarding the spent aromatics and vegetables.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 8
Reheat the broth and meat gently over medium-low heat until warmed through.
Aproximativ 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.
Aproximativ 3 min.
Nota bucătarului: 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 porție
Valori nutriționale
- Calorii
- 875kcal
- Proteine
- 73,1g
- Carbohidrați
- 52,1g
- Grăsimi
- 39,2g
- Fibre
- 6,6g
- Zahăr
- 10,9g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
Store leftover pot-au-feu (broth, meat, and vegetables) in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat until warmed through, or in the microwave.