Pot-au-feu

Pot-au-Feu.jpg

 

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.

Utensils:

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

Meat:

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

Vegetables:

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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