Harvest Eating

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334-Pot Au Feu

On today's show I discuss the famous French dish Pot Au Feu. It's rather simple to make but the results are certainly worthy of your time and adding this dish to your repertoire is important. Slow cooked tender beef, perfectly poached vegetables, rich and clear beef broth...what could be better ? Give this amazing Pot Au Feu recipe a try

 

334-Pot Au Feu
Recipe Type: Entree
Cuisine: French
Author: Chef Keith Snow
Serves: 6 servings
Ingredients
  • Yield 6 servings
  • 5 tbs beef tallow or duck fat
  • 6 oxtail pieces
  • 6 short ribs
  • 1 gallon pure cold water
  • 2 large carrots, peeled and cut into 3 inch sections
  • 2 stalks of celery carefully washed, cut into 3 inch sections
  • 3 leeks, cut into 3 inch sections, white part only
  • 1 large golden rutabaga or turnip, cut into 3 inch sections, wax removed!!
  • 6 golf ball sized red new potatoes, skin left on
  • bunch fresh thyme 2 bay leaves, tided up tight in kitchen twine
  • 1 medium onion, halved, studded with 2 cloves
  • 3 egg whites
  • kosher salt
  • white pepper
  • fresh chives
Instructions
  1. In a large Dutch oven over medium high add tallow, then salt meat and brow both sides, add water and herb sachet. Cook for 3 hours minimum at the simmer, skim of scum every 30-45 minutes
  2. After 3 hours, add vegetables to the stock, add 1 tsp salt and a few shales of white pepper, cook for 35 minutes. Remove vegetables, rinse quickly and lay on a serving plater.
  3. Remove short ribs and oxtails, place one of each in each of 6 serving bowls, add a potato to each.
  4. Season with meat and potatoes w good sea salt.
  5. Add egg whites to soup stock, mix well then drain mixture through a cheesecloth lined colander.
  6. Adjust seasoning of stock adding more salt and pepper if need be.
  7. Add 8 ounce ladle full of stock to each bowl of meat and potatoes, garnish with chives.
  8. Serve vegetables family style with crusty bread, cornichons, mustard and a sour cream sauce with horseradish and chives mixed in.
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