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

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.

Izvirni recept avtorja Forkin

Skupni čas: 3 h 30 min
Porcije: 6
Zahtevnost: Srednje
Na porcijo: 875 kcal

Informacije o alergenih: lahko vsebuje zelena, gluten, gorčica in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1,5 kgbeef chuck roast, cut into 2-3 large pieces
2 kosbeef marrow bone
2 kosyellow onion, peeled, halved
4 koscarrot, peeled, cut into large chunks
2 kosleek, white and light green parts, cleaned, cut into large pieces
2 koscelery stalk, cut into large chunks
2 kosturnip, peeled, halved or quartered
2 kosparsnip, peeled, cut into large chunks
4 strokgarlic clove, peeled
2 kosbay leaf
4 kosfresh thyme sprig
1 žličkawhole black peppercorn
2 žličkasalt
4 lwater

for serving

4 žlicadijon mustard
100 gcornichon(neobvezno)
1 koscrusty bread(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Hranilne vrednosti

57%Ocena

Kalorije: 875kcal
Beljakovine: 73,1g
Ogljikovi hidrati: 52,1g
Maščobe: 39,2g
Vlaknine: 6,6g
Sladkorji: 10,9g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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