I have finally managed to cook and blog the pot-au-feu I mentioned in my earlier post.  This recipe is very close to my heart, it brings warmth and memories from the comfort of my childhood.  I struggle to find the exact meat requirements here in UK but I am lucky to have a great farm round the corner and found the much needed marrow bones that makes this meat stew so special.


Casserole dish the red one on the picture belongs to my grand-mother


Slow braising beef, oxtails, beef brisket, bone-in beef short ribs.


Onion stabbed  with a clove, 3 carrots, leeks, celery stalks, head of garlic,thyme, flat parsley and potatoes.


Rinse the meat and cover in cold water over medium heat.  When it starts to boil remove the foam add 1 carrot, 1 leek, the onion, thyme, celery and garlic head.  Cook for hours at low heat in the oven or on a hob.  When the meat falls off the bone remove it and set aside.  Discard all the vegetables from the broth and clear it using a sieve.  Add the meat and, carrots left, leek and potatoes to the broth and reheat until the potatoes are cooked.

For serving use a long oval dish and place the meat, vegetables and bone marrows in three neat sections.  I usually serve the potatoes in a different dish.

Make sure to have strong mustard available and some crusty toasted bread to enjoy the marrow.



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