Pot-au-Feu means "pot on fire" in French. It is the quintessential family dish of France. It produces a rich broth which is served separately from the tender beef and flavorful vegetables.
Course Main
Cuisine French
Prep Time 30 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 6
Author www.sanpasqualskitchen.com
Ingredients
3lbslean beef(pot roast)
Salt
4potatoespeeled
1marrow bonewrapped in cheesecloth
2turnipspeeled
2leekswashed thoroughly and trimmed of all but an inch of green, tied together with kitchen string
3carrotscut in half
1/2cabbage headchopped in three pieces
1onionchopped
1celery stalkchopped
Bouquet garni ~ wrap 3 sprigs of parsley3 sprigs of thyme, 3 garlic cloves, 8 peppercorns, 1 bay leaf in cheesecloth tied with kitchen string
Instructions
Place beef and marrow bone in a large dutch oven with a pinch of salt and cover with plenty of water.
Bring to a boil and skim off any scum that rises to the top. After about an half hour, add the vegetables and the bouquet garni. Cover with water as needed and bring to a boil.
Turn the heat to low and simmer for 3 1/2 hours until meat is tender.
When meat is tender, remove to a large serving platter along with the vegetables and marrow bone. Skim fat off the broth, season with salt, and strain into a soup bowl.