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POT AU FEU
Ingredients
- Le beef...
- One 2-pound brisket
- One 4-pound pot roast (with bone in if possible)
- 8 cups cold water
- 2 cups brown stock
- 1 large onion, halved
- 1 large onion, unpeeled
- 3 cloves
- 1 head garlic, loose skin (white paper) removed
- 1 sachet of 5 large sprigs parsley, chopped
- 1 tsp dried thyme
- 1 bay leaf
- 12 whole black peppercorns cracked
- 1 large clove of garlic, crushed, tie all in a 5x5 inch square of cheesecloth
- 8 medium carrots, trimmed an peeled
- 8 small turnips, peeled
- 4 leeks, cleaned and halved lengthwise
- 1 small head of cabbage, cored and cut into 6 pieces
- 6 or 8 red potatoes, skin on and halved
Instructions
- First, soak the brisket and the roast in the water for 1 hour. (This extra step will provide a nutritional and gelatinous consistency to the flavorful broth).
- Remove the meat, heat the water to boil and then return the meat to the pot and blanche for 4 minutes followed by removing and rinsing in cold water. Before returning to the soaking water, skim off the foam and then return meat to the water.
- Add the stock and bring just to a boil, then reduce the heat to a simmer. Heat a small skillet until hot and place the onion halves cut side down, sear to a dark brown color. Wrap in cheesecloth and add to the meat pot.
- Stud the unpeeled onion with the cloves, add to the meat pot with the garlic, and herb sachet....simmer for 2 and 1/2 hours. Make 2 cheesecloth bundles...each with 4 carrots and 4 turnips. Make 2 cheesecloth bundles with 4 leek halves and 3 cabbage pieces each.
- Add all the bundles to the pot, along with potatoes, and continue simmering over medium heat for 45 more minutes.
Notes
- Le Pot au Feu...a version from a visit to Brittany, France . This can be made with either chicken or beef...enjoy each recipe!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/