french pot-au-feu (pot on the fire)

Name: French Pot-au-Feu (Pot on the Fire)
Prep time: 20 min
Cook time: 5 h 30 min
Yield: 6
Cuisine: French
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 teaspoon(s) dried thyme; 1 sprig(s) fresh italian parsley; 4 clove(s) garlic, papery outer skin intact, and smashed; 10 cup(s) 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 pound(s) beef bottom round roast, thick slices; 1/3 pound(s) 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 ounce(s) cabbage, chopped; - kosher salt, to taste; - black pepper, freshly ground, to taste

30 Pinches 32 Photos

Andy Anderson !

Wichita, KS

Updated on Apr 6, 2016

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.

Rate

prep time 20 Min

cook time 5 Hr 30 Min

method Stove Top

yield 6 serving(s)

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 teaspoon dried thyme
1 sprig fresh italian parsley
4 cloves garlic, papery outer skin intact, and smashed
10 cups filtered water
- kosher salt to taste
THE POT-AU-FEU
8 sprigs italian flat-leaf parsley
15 - black peppercorns
2 medium dried bay leafs
5 sprigs fresh thyme
1 1/2 pounds beef bottom round roast, thick slices
1/3 pound 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 ounces cabbage, chopped
- kosher salt, to taste
- black pepper, freshly ground, to taste

How To Make french pot-au-feu (pot on the fire)

Step 1

PREP/PREPARE

Step 2

THE BROTH
Step 3

Gather your ingredients.
Step 4

Add all of the items to into a stockpot.
Step 5

Add the 10 cups of filtered water.
Step 6

Bring up to the boil, and then reduce to a very slow simmer.
Step 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.
Step 8

Chef’s Note: As the broth is simmering, season with salt and pepper,to taste.
Step 9

Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
Step 10

Cover and place in the fridge for several hours, or overnight.
Step 11

Remove from the fridge and skim off the solidified fat.
Step 12

THE POT-AU-FEU
Step 13

Gather your ingredients.
Step 14

Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
Step 15

Tie together to create a bouquet garni.
Step 16

Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
Step 17

Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
Step 18

Chef’s Note: During this time, skim off any foam that rises to the top.
Step 19

Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
Step 20

Chef’s Tip: About every 30 minutes, uncover and give the mixture a stir.
Step 21

Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
Step 22

Remove the beef, and place on a cutting board, and cut into chunks
Step 23

Add the cabbage to the pot, then simmer, and stir for 15 minutes.
Step 24

Remove the bouquet garni.
Step 25

Taste and add additional salt or pepper, if needed.
Step 26

Return the beef to the pot.
Step 27

PLATE/PRESENT
Step 28

Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
Step 29

Keep the faith, and keep cooking.
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