Pot-au-feu #2 recipe
information
Sometimes referred to as the national soup of France, Pot-au-feu makes a substantial meal in itself for cold wintry days. In France the meat is usually served separately.
ingredients
1 kg (2 lb) clod or shin of beef with bones, excess fat removed
1 tsp spoon salt
6 peppercorns, finely crushed
1 onion, peeled and stuck with a few cloves
1 bouquet garni
1 garlic clove, finely chopped
2 carrots, peeled and quartered
2 celery stalks, scrubbed and chopped
2 leeks, washed and sliced
1/2 kg (1 lb) potatoes, peeled and diced
Chopped fresh parsley to finish
1 tsp spoon salt
6 peppercorns, finely crushed
1 onion, peeled and stuck with a few cloves
1 bouquet garni
1 garlic clove, finely chopped
2 carrots, peeled and quartered
2 celery stalks, scrubbed and chopped
2 leeks, washed and sliced
1/2 kg (1 lb) potatoes, peeled and diced
Chopped fresh parsley to finish
method
1. Put the meat and bones in a large saucepan. Cover with water, add the salt and bring slowly to the boil. Skim off the scum with a slotted spoon.
2. Lower the heat, add the peppercorns, onion, bouquet garni and garlic and half cover. Simmer very gently for 2 1/2 hours or until the meat is just tender, skimming from time to time if necessary. Add more water if the liquid level in the pan becomes rather low.
3. Remove the bones and the bouquet garni and onion, then add the vegetables. Continue to simmer gently for a further 1 hour when both the meat and vegetables will be tender.
4. Before serving, bring the soup quickly to the boil, skim well to remove any fat, adjust seasoning and sprinkle with plenty of chopped parsley.
2. Lower the heat, add the peppercorns, onion, bouquet garni and garlic and half cover. Simmer very gently for 2 1/2 hours or until the meat is just tender, skimming from time to time if necessary. Add more water if the liquid level in the pan becomes rather low.
3. Remove the bones and the bouquet garni and onion, then add the vegetables. Continue to simmer gently for a further 1 hour when both the meat and vegetables will be tender.
4. Before serving, bring the soup quickly to the boil, skim well to remove any fat, adjust seasoning and sprinkle with plenty of chopped parsley.
serving amount
serves 4 to 6.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
