Pot Au Feu (Pot Over Fire)

Pot Au Feu (Pot Over Fire)

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Eager to learn what the French cook for family gatherings? Search no more and use this original Pot Au Feu recipe! This recipe is not only delectable, but it has everything you need in a dish; meat, herbs, stock, and vegetables. Grab the whole family and enjoy this bona fide Pot Au Feu recipe everyone will love!

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Time needed

20 min preparation + 2 1/2-3 hour cooking

Serving Size / Yield

4-6 servings

Ingredients

  • 2 pounds of beef brisket and beef short ribs
  • Olive oil
  • Salt and pepper
  • 6 cups of Water
  • 2 bay leaves
  • Thyme leaves
  • 1 onion, halved
  • 2 cloves
  • 1 tablespoon of pepper corn
  • 2 carrots, peeled and halved
  • 2 leeks, halved
  • 2 celery, halved
  • 2 turnips, peeled and halved
  • 2 Yukon gold potatoes
  • Egg whites
  • Parsley, for garnish

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Directions

Using a large pot, drizzle a good amount of olive oil over high heat. Before adding the meat to the pan, be sure to season the meat with salt and pepper. Add the meat to the pan and cook for 5-8 minutes or until the meat is caramelized. After the meat has developed a good brown color, pour 6 cups of water into the pan and cover it with a lid. Make sure to check on the meat to stir occasionally and scrape the bottom.
Then, add the bay leaves, thyme, onions, cloves, and peppercorn into the mixture and lower the heat. Let the mixture simmer for at least 2 hours. For best results, you can let the mixture simmer for 4 hours. As the mixture simmers, scape off the excess fat from the mixture.
30 minutes before the 2 hour cooking time is up, add the rest of the ingredients (carrots, turnips, celery, leek, and potatoes) into the mixture. Cook for the vegetables another 30 minutes or until the vegetables are fork tender.
When the mixture is fully cooked, carefully separate all the meat and vegetables and place them in a bowl to set aside.
Under medium low heat, add egg whites to the stock and let it boil into the mixture for 8-10 minutes. One the egg whites are incorporated with the stock, strain the excess particles and fat using a cloth filter.
Using a bowl or plate, begin to layer this delicious dish. Add the small amount of stock on the bottom of the plate or bowl. Then, place the vegetables and meat. Garnish the dish with parsley.
Bon Appetit!


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