Pot-au-feu

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Thierry suggests starting with a good piece of meat that benefits from long cooking over low heat, something with fat but not too much. Get good, firm vegetables. If they are soft, they’ve been out of the ground too long. Seattle’s farmers markets in October have wonderful vegetables this time of year.

8 servings | Total cooking time about 2 hours

INGREDIENTS:

2 pounds of beef brisket or culotte
4 carrots, peeled and cut in half
2 yellow onions, peeled and cut in half, studded with 5 cloves
2 turnips, peeled and cut in quarters
2 rutabagas, peeled and cut in quarters
2 Yellow Finn potatoes, peeled and cut in half
2 leeks, cut in half
1 head of green cabbage, cut in quarters

STEPS:

Place the meat in a big pot, cover with 4 quarts of water, and bring to a simmer. Add the carrots, onions, turnips, rutabagas, and potatoes and cook until tender, about 20-25 minutes. Drop in the leeks and cabbage and cook for about 5 minutes. Remove all the vegetables and set aside. Continue cooking the meat until fork tender, about an hour and a half. Take the meat out of the broth and slice on a deep platter. Arrange the vegetables around the platter. Pour some of the hot broth over the meat and veggies.

Bring the leftover broth to a boil and drop in a cup of dry vermicelli pasta (cut in 2-inch pieces) and boil for 3 minutes. Serve hot as a starter course.

Serve the meat and vegetables as an entree with Dijon mustard, cornichons, and sea salt.

Bon Appetit!

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