pot au feu

poireau, carotte, céleri, oignon, ail, bouquet garni, clou de girofle, gros sel, poivre, viande, boeuf, boeuf, os à moelle

Pot-au-feu

poireaux

carottes

branche de céleri

oignons

gousse d'ail

bouquet garni (persil, thym, laurier)

clous de girofle

gros sel

poivre noir en grains

500 g de viande de boeuf grasse

500 g de boeuf maigre

500 g de boeuf gélatineux

os à moelle

Ficelez les morceaux de viande pour qu'ils se maintiennent en forme pendant la cuisson et, s'il y en a, coupez la queue de boeuf en tronçons. 

Épluchez les carottes, les poireaux et la branche de céleri, puis lavez-les. 

Piquez un oignon avec les clous de girofle et faites dorer le second, à sec, au four : il colorera le bouillon (pour colorer le bouillon, ajouter 1/2 cuillerée à café d’arôme Patrelle). 

Mettez dans un faitout tous les morceaux de viande et l’os à moelle, préalablement enveloppé dans une mousseline pour éviter que la moelle ne se répande. Mouillez avec 5 litres d'eau froide. 

Salez au gros sel. Portez à ébullition et laissez bouillir, en ayant soin d'écumer souvent, jusqu'à ce qu'il ne se forme plus d'écume. 

Ajoutez-y les oignons, les carottes, les poireaux (liés en botte), le céleri branche, l’ail et le bouquet garni, préalablement ficelé. Ajoutez 12 grains de poivre. 

Portez de nouveau à ébullition, puis laissez cuire, à couvert (la vapeur doit pouvoir s'échapper sur le côté), sur feu très doux, pendant au moins 4 heures. 

Dégraisser en cours de cuisson avec une petite louche. 

Le bouillon du pot-au-feu se consomme chaud ou tiède, en précédant les viandes et les légumes ou seul. Il peut aussi être la base de divers potages. 

Quant aux morceaux de viande et aux légumes, retirez-les du bouillon et dressez-les dans un plat chaud. Servez-les aussitôt, avec des cornichons, du gros sel et de la moutarde forte.

https://assets.afcdn.com/video13/20141222/v506519_pot-au-feu-facile_HD.mp4

Potée légère au chou, carottes et saucisse de Morteau

chou vert frisé

oignon

saucisses de Morteau

pommes de terre (moyennes)

bouquet garni ((thym, laurier))

c à s d' huile d'olive

cube de bouillon de légumes

Sel et poivre du moulin

Laver et parer le chou vert. Le couper en quatre et plonger les morceaux dans une marmite d&#039;eau bouillante salée pendant 10 à 15 min. Ajouter les saucisses de Morteau. Retirer le chou puis le passer sous l&#039;eau froide pour stopper la cuisson et l’égoutter.

Poursuivre la cuisson des saucisses encore 15 min.  Peler et laver les carottes. Les couper en tronçons. Peler les pommes de terre et les rincer.

Eplucher et couper l&#039;oignon en fines rondelles.

Dans une grande cocotte en fonte, faire revenir l’oignon dans l&#039;huile d&#039;olive jusqu&#039;à ce qu&#039;il devienne translucide.

Verser 75 cl à 1 l d’eau. Ajouter le cube de bouillon, le bouquet garni, les carottes, les pommes de terre juste coupées en deux, les morceaux de chou vert et terminer par les saucisses. Couvrir et laisser mitonner à feu moyen pendant environ 40 min.

Saler, poivrer. Couper les saucisses en rondelles et servir bien chaud.

Beef Bouilli or pot au feu québécois is a traditional beef stew in Québec, Canada inspired by the famous dish ‘pot au feu’ from France. A simple stew made of roots vegetables, beef and pork belly slowly cooked until perfection.

Bouilli or pot au feu québécois

chuck

300 g salted pork (pancetta)

carrots

green beans (pack of 10 in string)

rutabaga

onions

white cabbage

potatoes

garlic (*optional)

bouquet garni

cloves

salt and pepper

Start by searing the beef and pork with a bit of clarified butter or olive oil in a big Iron Cast pot, high heat until brown on each side.

Add the bouquet garni and cover the piece of meat (2cm over) with water.

Let simmer for two and a half hours, covered (leaving a small opening to let the heat escape and prevent the stew from boiling), making sure there is always water in the pot.

Cut all the veggies into thick pieces, except the carrots, potatoes, and onions (with cloves stuck in them).

Add all the veggies, except the green beans, on top of the meat, and make sure there is always enough water to cover the pieces of meat, salt, and pepper. Cover and simmer for another 30 minutes.

Make little bundles with the green beans and attach them with the help of a string; add them on top of the stew, cover, and simmer for 30 more minutes.

Check and adjust the seasoning (salt and pepper).

Pot-Au-Feu

2200 g Bone marrow

Oxtail

Chuck

1000 g Eye of the round or rump roast

22 g Grey salt

6.5 L cold water

L White chicken stock (Recipe)

300 g Onions (for onion brûlé)

70 g Garlic heads

Celery

Black peppercorns

1200 g Leeks (8 small leeks)

800 g Carrots

Parsnips

300 g Turnips

300 g Celeriac

g Potatoes (Yukon gold (medium size))

g Leek

Carrot

g Celery stalks

Thyme sprigs

Parsley

Bay leaf

g Cornichons

g mustard

Parsley leaves

Grey salt

Soak bone marrow in cold water, add a splash of white vinegar (or use salt) and place in the refrigerator overnight. This process “bleaches” out as much of that blood as possible, and also firms up the marrow. After soaking, drain and rinse the bones. For cosmetic purposes, remaining flesh left on bones can be scraped out. To prevent marrow to escape from the bone during cooking, wrap them up in gauze pads or cheesecloth. To do so, place each bone upward (marrow side up) with a piece of gauze pads underneath. Season marrow with a good pinch of grey salt. Wrap bone marrow and tie with butcher&#039;s twine. Place bones upward (salted side up) in a saucepan and refrigerate until ready to cook.

Bone Marrow

For the leeks, cut off the root end and remove the first outer leaves. Cut off end of the leek dark leaves and discard. Locate the intersection of the light green stem and dark leaves and make a cut. Use light green stems (600g) for the the pot-au-feu and save a couple of leaves for the bouquet and trimmings for later use. Soak leeks in lukewarm water for 15 min; drain and repeat until water comes out clean. Use twine to tie them in small bundles before cooking, so they don’t separate in the water. Wash a couple of celery stalks or use bottom. Wash, scrub, trim off ends, peel and cut carrots, parsnips, turnips and celeriac. Cut veggies into ≈2-inch/5cm chunks. Peel potatoes. Keep vegetables soaked in water; refrigerate until ready to use.

Cut onion in half and place halves upside down (with no fat) in a nonstick frying pan. Turn heat on high and sear until it burns. Stick each onion half with 3 cloves; set aside.

Vegetables

Tie saved leek outer leaves with herbs, carrot and celery stalk with butcher&#039;s twine.

Bouquet Garni

Tie beet cuts with butcher&#039;s twine if desired (trussing beef before helps retain its shape while it cooks).

To start the pot-au-feu, place the meat in the stockpot first (except the bone marrow). Add cold water, white chicken stock, grey salt, peppercorns, onion brûlé, garlic and bouquet garni. Bring to a boil and maintain the heat at a bare simmer for 2.5 hours. Remove any scum that floats on the surface. After 2.5 hours cooking, discard bouquet garni, garlic and onion brûlé and continue to cook slowly.

To cook bone marrows, cover bones with some of the pot au feu broth and cook for 25 mins on low heat. Remove bone marrow from the broth and reserve. Pour broth back to the stockpot but with the cloudy remaining left on the bottom pan. Now, the pot au feu has been cooking for 3 hours.

Add vegetables to the pot au feu, bring to a boil and cook for 30 minutes on low heat. Remove from the heat, put the lid on and let infuse in pot au feu for an hour.

Place peeled potatoes in large saucepan. Cover with cold water, add a generous pinch of salt and a couple of thyme sprigs. Bring to a boil and cook on low heat for about 25 mins until cooked through. Drain and set aside.

Potatoes

Since stews are better served the day after, cool down stockpot on ice in a sink or bathtub before placing in the fridge. Or, leave pot outside overnight if cold enough.

Chill Pot-Au-Feu

Remove chilled meat without shaking the pot as some remaining impurities have sunk to the bottom of the pot during resting time. Cut off butcher&#039;s twines (do likewise with the leeks) and slice meats into desired portions except for the oxtails. Keep meat at room temperature (do not reheat). Place potatoes and bone marrow in the stockpot and reheat slowly until it boils. In warmed up individual plates or a large shallow dish or dutch oven, Arrange pieces of meat, bone marrow, vegetables and potatoes, (cut leek stems in 2), and potatoes. Ladle out hot pot au feu stock. Garnish with parsley leaves and fresh thyme is desired. Serve pot au feu with grey salt, mustard and cornichons.

How To Serve Pot-Au-Feu

Pot-au-feu can be reheated the following days. Hachis Parmentier is an excellent casserole of mashed potatoes and leftover pot-au-feu layered together with gruyère cheese and baked. Just warm, pot au feu can also be enjoyed with sauce Alsacienne; a mixture of soft boiled eggs, mayonnaise, shallots, capers and herbs.

Storage

https://www.youtube.com/watch?v=uuAVSXS2PL4

Indulge in the ultimate French comfort food experience with a classic Pot au Feu recipe! This traditional dish is perfect for cozy gatherings with your loved ones, where you can all savor the heartwarming flavors and rich aromas that fill the air. Imagine tender cuts of meat simmered to perfection in a flavorful broth, accompanied by an array of fresh vegetables that add a delightful touch to every bite. The secret lies in the slow cooking process that allows all the ingredients to meld together, creating a dish that is both comforting and delicious. If you're looking to recreate this iconic French recipe at home, look no further. Let's embark on a culinary journey that celebrates the essence of French cuisine and the joy of sharing a meal with those dear to our hearts.

To get the full recipe go to https://brunoalbouze.com/pot-au-feu/
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Pot-Au-Feu – Bruno Albouze

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