Pot Au Feu

Name: Pot Au Feu
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H45M0.000S
Yield: 6 to 8 servings
Cuisine: french
Ingredients: 2 1/4 pounds beef shoulder, sliced into 4 pieces; 2 beef bones with marrow; 1 beef cheek; 8 whole cloves; 2 onions, halved; 6 leeks, white part only; 2 celery roots, peeled; Bouquet garni, made of 2 bay leaves, 4 stalks parsley and 1 sprig thyme; 1 tablespoon sea salt; 5 peppercorns; 8 small turnips; 5 carrots; 4 medium potatoes, peeled and halved; 1/2 head small cabbage, cut into 6 pieces; For serving: cornichons, sea salt, Dijon mustard

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Pot Au Feu

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

755

Total Fat

24

Saturated Fat

8

Carbohydrates

52

Dietary Fiber

12

Sugar

11

Protein

86

Cholesterol

239

Sodium

1209

Total: 3 hr 45 min
Active: 45 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

755

Total Fat

24

Saturated Fat

8

Carbohydrates

52

Dietary Fiber

12

Sugar

11

Protein

86

Cholesterol

239

Sodium

1209

Total: 3 hr 45 min
Active: 45 min

Ingredients

2 1/4 pounds beef shoulder, sliced into 4 pieces

2 beef bones with marrow

1 beef cheek

8 whole cloves

2 onions, halved

6 leeks, white part only

2 celery roots, peeled

Bouquet garni, made of 2 bay leaves, 4 stalks parsley and 1 sprig thyme

1 tablespoon sea salt

5 peppercorns

8 small turnips

5 carrots

4 medium potatoes, peeled and halved

1/2 head small cabbage, cut into 6 pieces

For serving: cornichons, sea salt, Dijon mustard

Directions

In a large pot, combine the beef shoulder, bones and cheek, and cover with cold water. Bring to a boil and skim the impurities from the top. Remove from the heat and set the meat aside.
Discard the water, clean the pot, and then return the meat to the pot. Push the cloves into the onions then add to the pot along with leeks, celery root and bouquet garni. Add in the salt and pepper. Cover with 1 2/3 gallons cold water.
Bring the water to a boil, and skim the impurities from the top. Then reduce the heat to a slow simmer and cook uncovered for 2 hours 30 minutes, skimming occasionally.
Add the turnips, carrots, potatoes and cabbage, and cook until soft, another 30 minutes.
Transfer the meat, vegetables and broth into deep bowls, and serve with the cornichons, sea salt and Dijon mustard.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.