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

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 tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 30 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 875 kcal

Alerjen bilgisi: kereviz, gluten, hardal ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 kgbeef chuck roast, cut into 2-3 large pieces
2 adetbeef marrow bone
2 adetyellow onion, peeled, halved
4 adetcarrot, peeled, cut into large chunks
2 adetleek, white and light green parts, cleaned, cut into large pieces
2 adetcelery stalk, cut into large chunks
2 adetturnip, peeled, halved or quartered
2 adetparsnip, peeled, cut into large chunks
4 dişgarlic clove, peeled
2 adetbay leaf
4 adetfresh thyme sprig
1 çay kaşığıwhole black peppercorn
2 çay kaşığısalt
4 lwater

for serving

4 yemek kaşığıdijon mustard
100 gcornichon(isteğe bağlı)
1 adetcrusty bread(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

57%Puan

Kalori: 875kcal
Protein: 73,1g
Karbonhidrat: 52,1g
Yağ: 39,2g
Lif: 6,6g
Şeker: 10,9g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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