French Pot-au-Feu (Pot on the Fire)

Andy Anderson !

By
@ThePretentiousWichitaChef

Pot-au-Feu translates to “Pot on the Fire,” and it originated as a French peasant dish with various cuts of beef and veggies, simmered in a seasoned broth.

My version has its roots in this hearty dish, but I’ve made a few modifications to make it simpler to construct. Yet, even so, it does take a bit of time… but it’s worth it.

So, you ready… Let’s get into the kitchen.


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Serves:

6

Prep:

20 Min

Cook:

5 Hr 30 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE

THE BROTH

2-3 medium
beef-marrow bones, about 2 pounds
1 medium
yellow onion peeled, cut in half
2
cloves
1 medium
leek both white and green parts, chopped
1 medium
carrot, washed and chopped
1/2 tsp
dried thyme
1 sprig(s)
fresh italian parsley
4 clove
garlic, papery outer skin intact, and smashed
10 c
filtered water
kosher salt to taste

THE POT-AU-FEU

8 sprig(s)
italian flat-leaf parsley
15
black peppercorns
2 medium
dried bay leafs
5 sprig(s)
fresh thyme
1 1/2 lb
beef bottom round roast, thick slices
1/3 lb
beef brisket. thick slices
1 medium
yellow onion, quartered
3 medium
carrots, washed, and cut on the bias, 2 inches (5cm) thick
3 small
yukon gold potatoes, washed and quartered
8 oz
cabbage, chopped
kosher salt, to taste
black pepper, freshly ground, to taste

Directions Step-By-Step

1
PREP/PREPARE
2
THE BROTH
3
Gather your ingredients.
4
Add all of the items to into a stockpot.
5
Add the 10 cups of filtered water.
6
Bring up to the boil, and then reduce to a very slow simmer.
7
Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
8
Chef’s Note: As the broth is simmering, season with salt and pepper,to taste.
9
Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
10
Cover and place in the fridge for several hours, or overnight.
11
Remove from the fridge and skim off the solidified fat.
12
THE POT-AU-FEU
13
Gather your ingredients.
14
Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
15
Tie together to create a bouquet garni.
16
Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
17
Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
18
Chef’s Note: During this time, skim off any foam that rises to the top.
19
Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
20
Chef’s Tip: About every 30 minutes, uncover and give the mixture a stir.
21
Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
22
Remove the beef, and place on a cutting board, and cut into chunks
23
Add the cabbage to the pot, then simmer, and stir for 15 minutes.
24
Remove the bouquet garni.
25
Taste and add additional salt or pepper, if needed.
26
Return the beef to the pot.
27
PLATE/PRESENT
28
Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
29
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: French
Other Tag: Heirloom