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

Step-By-Step

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

About this Recipe

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