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Pot Au Feu With Bonus Broth

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  Lean boneless bottom round beef roast 1
  Water 8 Cup (128 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm)
  Instant beef broth/2 beef flavor bouillon cubes 2 Tablespoon
  Salt 3 Teaspoon
  Parsley sprigs 6
  Bay leaf 1
  Peppercorns 6
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Chicken breasts 24 Ounce
  Carrots 1 Pound (1 Package)
  Green beans 1 Pound
  Leeks 1 Bunch (100 gm)

1 Trim all fat from roast; place roast in a kettle. Add water, onion, garlic, beef broth or bouillon cubes, and salt. Tie parsley, bay leaf, peppercorns, and thyme in a small cheesecloth bag; add to kettle.
2 Heat to boiling; cover. Simmer 2 hours. Add chicken breasts; simmer 30 minutes longer, or until beef and chicken are tender. Remove meats to a platter; keep warm.
3 While meats cook, pare carrots and slice thin diagonally. Wash green beans and tip. Trim root ends and leafy tops from leeks; wash well in warm salted water.
4 Reheat broth in kettle to boiling; add carrots and green beans, keeping each in a separate pile; cover. Cook 15 minutes; add leeks. Cook 15 minutes longer, or until all vegetables are tender. Remove from broth with a slotted spoon; keep warm.
5 Strain broth into a large bowl, pressing onion and garlic through sieve into liquid; let stand a minute, or until fat rises to top, then skim off. Return broth to kettle; heat to boiling; cook rapidly until broth is reduced to 6 cups. Pour into soup cups or small bowls; garnish each with two or three small white onion rings, if you wish. Serve as appetizer course.
6 Carve beef and chicken into 1/4-inch-thick slices; place on heated serving plates. Split leeks lengthwise; arrange with carrots and green beans in separate piles around meats.

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Pot Au Feu With Bonus Broth Recipe