Pot-au-feu

Over @ Fuelmyblog we are making a global cookbook. The bloggers are invited to submit a recipe that is local to them. Here is my recipe of Pot-au-feu, a lovely meaty stew perfect in the winter months and so very yummy…

 

 

 

pot-au-feu-pola

What you will need:
3-4 pounds lean beef,
1 pound short ribs of beef
1 pound shin bone or other soup bones
1 peeled yellow onion stuck with three cloves
1 clove garlic
6 whole peppercorns
1-2 tablespoons salt
6 sprigs fresh parsley
1 bunch celery, sliced into 2-inch lengths with leaves reserved (about 2 cups)
2 bay leaves
1 teaspoon dried thyme
6 carrots, peeled and sliced into 2-inch lengths
4 medium potatoes, peeled and quartered
2 small turnips, peeled and quartered
3-4 leeks, washed and cut into 2-inch lengths (optional)

Place the meat and soup bones in a large soup pot and cover with cold water. Add the onion, garlic, peppercorns, salt, parsley, celery leaves, bay leaves, and thyme. Bring to a boil. After five minutes, skim off any foam that has risen to the surface. Add all veg exept the potatoes that you will add half an hour before serving. Cover and simmer for two hours.

Pot-au-feu

An apology

Pot-au-feu

La Rochelle

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