french pot-au-feu (pot on the fire)
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.
yield
6 serving(s)
prep time
20 Min
cook time
5 Hr 30 Min
method
Stove Top
Ingredients For french pot-au-feu (pot on the fire)
- PLAN/PURCHASE
- THE BROTH
-
2-3 mdbeef-marrow bones, about 2 pounds
-
1 mdyellow onion peeled, cut in half
-
2cloves
-
1 mdleek both white and green parts, chopped
-
1 mdcarrot, washed and chopped
-
1/2 tspdried thyme
-
1 sprigfresh italian parsley
-
4 clovegarlic, papery outer skin intact, and smashed
-
10 cfiltered water
-
kosher salt to taste
- THE POT-AU-FEU
-
8 sprigitalian flat-leaf parsley
-
15black peppercorns
-
2 mddried bay leafs
-
5 sprigfresh thyme
-
1 1/2 lbbeef bottom round roast, thick slices
-
1/3 lbbeef brisket. thick slices
-
1 mdyellow onion, quartered
-
3 mdcarrots, washed, and cut on the bias, 2 inches (5cm) thick
-
3 smyukon gold potatoes, washed and quartered
-
8 ozcabbage, chopped
-
kosher salt, to taste
-
black pepper, freshly ground, to taste
How To Make french pot-au-feu (pot on the fire)
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for French Pot-au-Feu (Pot on the Fire):
ADVERTISEMENT