POT AU FEU
Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable. There are as many variations of pot au feu as there are cooks.
for 6
Ingredients for the beef and beef broth
500 g beef shanks
500 g beef brisket
1 big onion, peeled and studded with 5 cloves
2 bay leaves
1 bunch fresh winter savory
1 tablespoon herbes de Provence
1 tablespoon sea salt
1 teaspoon black pepper
3 star anise
1 stick cinnamon
1 head of garlic
1 big sprig of fresh thyme
Ingredients for the vegetables
2 leeks, (white and light green parts), cut into 3-inch lengths, halved, and washed well
8 medium carrots, halved and cut into 3-inch lengths
6 small turnips, peeled and left whole, or 4 medium turnips, cut in half
8 small Yukon Gold
2 (4-inch) pieces beef marrow bones
Ingredients for the horseradish sauce
1/2 cup heavy cream
2 tablespoons mayonnaise
2 tablespoons grated fresh horseradish or to taste
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
To serve
1 baguette, cut into thick slices then toasted
Fleur de sel or another flake salt
1/4 cup chopped fresh parsley
Whole-grain mustard
Dijon mustard & Cornichons
Method to make the beef and beef broth
Slice all the beef 1/2 inch thick, keeping the different cuts separate. Arrange all the vegetables and meat on a serving platter.
Traditionally, the broth is served first with the parsley sprinkled over the broth.
Then, the meat and vegetables are passed around for everyone to help themselves.
More broth is ladled over, and diners may customize their bowls as they like with horseradish sauce, mustard, and cornichons.
for 6
Ingredients for the beef and beef broth
500 g beef shanks
500 g beef brisket
1 big onion, peeled and studded with 5 cloves
2 bay leaves
1 bunch fresh winter savory
1 tablespoon herbes de Provence
1 tablespoon sea salt
1 teaspoon black pepper
3 star anise
1 stick cinnamon
1 head of garlic
1 big sprig of fresh thyme
Ingredients for the vegetables
2 leeks, (white and light green parts), cut into 3-inch lengths, halved, and washed well
8 medium carrots, halved and cut into 3-inch lengths
6 small turnips, peeled and left whole, or 4 medium turnips, cut in half
8 small Yukon Gold
2 (4-inch) pieces beef marrow bones
Ingredients for the horseradish sauce
1/2 cup heavy cream
2 tablespoons mayonnaise
2 tablespoons grated fresh horseradish or to taste
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
To serve
1 baguette, cut into thick slices then toasted
Fleur de sel or another flake salt
1/4 cup chopped fresh parsley
Whole-grain mustard
Dijon mustard & Cornichons
Method to make the beef and beef broth
- In a large stockpot, combine the shanks, and brisket, cover with cold water, and bring to a rapid boil over high heat.
- With tongs, remove the meat to a large bowl and discard the water (this is done to help create a clear broth).
- Rinse out the pot, return the meat to the pot, and add the onion, bay leaf, savory, herbes de Provence, salt, peppercorns, star anise, cinnamon, garlic, and thyme.
- Add cold water to cover everything by at least 1 inch.
- Bring to a gentle boil over medium-high heat. As soon as it boils, reduce the heat so it is barely simmering.
- Cook until the meat is so tender that a knife passes through it with no resistance, about 3 hours.
- Place a fine-mesh strainer over a large bowl and strain the meat, keeping both the liquid and the beef.
- Discard the vegetables.
- Transfer the beef to a platter.
- Return the broth to the pot, add the leeks, carrots, turnips, potatoes, and marrow bones, and simmer over low heat until the vegetables are tender, about 45 minutes.
- Return the beef to the pot and simmer to heat through, about 10 minutes.
- While the vegetables simmer, in a medium bowl with an electric mixer on medium speed, whip the cream to stiff peaks.
- Fold in mayonnaise, horseradish, salt, and pepper.
- Cover and refrigerate until ready to serve.
Slice all the beef 1/2 inch thick, keeping the different cuts separate. Arrange all the vegetables and meat on a serving platter.
Traditionally, the broth is served first with the parsley sprinkled over the broth.
Then, the meat and vegetables are passed around for everyone to help themselves.
More broth is ladled over, and diners may customize their bowls as they like with horseradish sauce, mustard, and cornichons.