French > Beef

Classic French Pot-au-Feu Recipe

Ingredients with Measurements:
- 4 lbs beef brisket
- 2 lbs beef bones
- 2 onions, peeled and halved
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 2 leeks, white and light green parts only, cleaned and cut into chunks
- 1 bouquet garni (a bundle of herbs including parsley, thyme, and bay leaves)
- 10 black peppercorns
- 4 cloves garlic, peeled
- 1 tbsp salt
- 8 cups water

Special equipment needed:
- Large stockpot
- Cheesecloth or muslin cloth
- Kitchen twine

Step-by-step instructions:
1. In a large stockpot, add the beef brisket, beef bones, onions, carrots, celery, leeks, bouquet garni, peppercorns, garlic, and salt.
2. Pour in the water and bring to a boil over high heat.
3. Reduce the heat to low and let the pot-au-feu simmer for 3-4 hours, or until the beef is tender and the vegetables are cooked through.
4. Remove the beef and vegetables from the pot and strain the broth through a cheesecloth or muslin cloth.
5. Discard the solids and return the broth to the pot.
6. Slice the beef and arrange it on a platter with the cooked vegetables.
7. Ladle the broth into bowls and serve alongside the beef and vegetables.


Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
5. Temperature:
Simmer over low heat
Serving size:
Serves 6-8

Nutritional information:
Calories: 450
Fat: 20g
Protein: 50g
Carbohydrates: 20g
Fiber: 5g
Sugar: 8g
Sodium: 1200mg

Substitutions for ingredients:
- Beef brisket can be substituted with beef chuck roast or beef shank.
- Beef bones can be substituted with veal bones or chicken bones.
- Leeks can be substituted with onions or shallots.

Variations:
- Add potatoes, turnips, or parsnips to the pot-au-feu for extra vegetables.
- Use chicken or vegetable broth instead of water for a richer flavor.
- Add a splash of red wine to the broth for extra depth of flavor.

Tips and tricks:
- Skim off any foam or impurities that rise to the surface of the broth during cooking.
- Let the pot-au-feu cool slightly before slicing the beef to make it easier to handle.
- Serve with crusty bread and Dijon mustard for a classic French meal.

Storage instructions:
Store leftover pot-au-feu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pot-au-feu in a pot over low heat until heated through.

Presentation ideas:
Arrange the sliced beef and vegetables on a large platter and pour the broth into a tureen or pitcher for serving.

Garnishes:
Garnish with chopped fresh parsley or chives.

Pairings:
Serve with a crisp green salad and a glass of red wine.

Suggested side dishes:
Crusty bread, mashed potatoes, or roasted root vegetables.

Troubleshooting advice:
If the broth is too salty, dilute it with water or unsalted broth.

Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Pot-au-feu is a classic French dish that dates back to the 17th century. It was traditionally made with beef and vegetables simmered in a pot over an open fire.

Flavor profiles:
Pot-au-feu is a hearty and comforting dish with a rich, savory broth and tender beef and vegetables.

Serving suggestions:
Serve pot-au-feu as a main course for a cozy family dinner or a special occasion meal.

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Region: French

Taste: Savory, Herbal, Rich, Aromatic, Comforting