Cook and Scale
Pot-au-Feu
6 servings · 205 min total
The great French boiled dinner: beef and winter vegetables gently poached in a clear, fragrant broth. Two courses from one pot.
Ingredients
- 1¼ kg stewing beef, in large pieces
- 4 carrot, cut into chunks
- 3 leek, trimmed and halved
- 2 turnip, quartered
- 2 onion, halved
- 4 garlic
- 6 potato, halved
- 3 bay leaf
- 5 fresh thyme
- 1 tbsp black pepper
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Method
- 1.
Skim the broth — Put the beef in a large pot, cover generously with cold water, and bring to a boil. Skim off the foam that rises for the first 10 minutes.
- 2.
Simmer the beef — Add the onions, garlic, bay leaves, thyme, and peppercorns, season lightly, and simmer very gently for 2 hours until the beef is tender.
- 3.
Add the vegetables — Add the carrots, leeks, turnips, and potatoes and simmer for a further 30 minutes until the vegetables are tender.
- 4.
Serve with broth — Slice the beef, arrange with the vegetables in warm bowls, and ladle over some of the fragrant broth. Scatter with parsley and serve with mustard.