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Pot Au Feu

creative.chef's picture
Pot Au Feu does take time, but it is very well worth your effort. This Pot Au Feu recipe which makes use wine and bouillon addition to the polish sausages is indeed one of my best cooking techniques. Start getting hungry!
Ingredients
  Beef shank 2 Pound
  Chicken breasts/Thighs 1 1⁄2 Pound
  Bratwurst¬†/1 pound polish sausage 4
  Onion 1
  Cloves 2
  Leeks 2 (White Part Only)
  Turnip 1 , quartered
  Celery stalks 2 , chopped
  Cabbage head 1⁄2 , cut into wedges
  Bay leaf 1
  Thyme sprig 2
  Parsley sprigs 5
  Peppers 6
  Dry white wine 1 Cup (16 tbs) (California Wine)
  Beef broth/Bouillon 1 Cup (16 tbs)
Directions

Alternate ingredients in the crock cooker ending with the sausages on top.
Pour wine and bouillon over all, and cook at Low for from 10 to 12 hours.
Strain off broth, and separate meats from vegetables.
Press vegetables through a strainer or sieve, returning the pulp to the broth.
Season for salt.
Slice meats and sausage serving a few pieces of each per bowl of rich broth.

Recipe Summary

Cuisine: 
French
Equipment: 
Crock Pot

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4.13421
Average: 4.1 (19 votes)