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Pot Au Feu

Western.Chefs's picture
Ingredients
  Bone in beef 4 Pound (Use Brisket, Rump, Shin, Plate, Chuck Or Round)
  Cold water 3 Quart
  Salt 1 Tablespoon
  Bouquet garni 1 (Bay Leaf, 1/4 Teaspoon Thyme, 1/2 Teaspoon Peppercorns, 3 Cloves, 4 Sprigs Parsley And A Few Celery Leaves Tied In A Cheesecloth Bag)
  Chopped mixed vegetables 2 Cup (32 tbs) (Use Onions, Carrots, Celery, White Turnips, Parsnips)
  Leeks 6 (White Parts Only)
  Carrots 3 , quartered
  Cabbage wedges 6
  Potatoes 6 (Whole Or Quartered)
Directions

1. Place the meat in a large soup kettle. Add the water, salt and bouquet garni. Bring to a boil, skimming frequently. Reduce the heat and simmer, covered, until the meat is almost tender, four hours or longer.
2. Add the vegetables and simmer until tender, about forty-five minutes longer. Discard the bouquet garni and correct the seasonings.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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