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Pot Au Feu

French.Palate's picture
  Beef topside 5 Pound (2.5 Kilogram)
  Onion 1 , studded with cloves
  Cloves 4
  Black peppercorns 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm)
  Bouquet garni 1
  Potatoes 4 Large, quartered
  Carrots 4 Large, cut into 2 inch pieces
  Parsnips 4 , cut into 2 inch pieces
  Celery stalks 8 , cut into 2 inch pieces
  Thin leeks 4 , cut into 2 inch pieces
  Red wine 4 Fluid Ounce (1/2 Cup, 125 Milliliter)

1. Place beef, clove-studded onion, black peppercorns, garlic and bouquet garni in a large saucepan. Add cold water to cover and bring to the boil over a medium heat, remove any scum as necessary. Reduce heat, cover and simmer for 2 1/2-3 hours.
2. Add potatoes, carrots, parsnips, celery and leeks to pan and simmer for 20-30 minutes or until vegetables are tender.
3. Remove meat and vegetables from cooking liquid, set aside and keep warm.
4. Strain cooking liquid and discard clove-studded onion, black peppercorns, garlic and bouquet garni. Return cooking liquid to saucepan, add wine, bring to the boil and simmer for 5 minutes. To serve, slice meat and arrange with vegetables on a large serving platter. Place cooking liquid in a soup tureen and pass separately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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Pot Au Feu Recipe