Pot au feu. Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine. Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to Though you may be tempted to add the potatoes right to the pot, that would "trouble the broth," as the.
The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable. Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of View image. Pot-au-Feu. this link is to an external site that may or may not meet accessibility guidelines. You can have Pot au feu using 13 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Pot au feu
- It's 500 g of viande (un morceau maigre, un morceau gras et un morceau gélatineux).
- You need 4 of os à moelle.
- Prepare 4 of carottes.
- You need 4 of pommes de terre.
- You need 2 of navets.
- It's 2 of branches de céleri.
- It's 1 of poireau.
- You need 1 of oignon.
- You need 2 gousses of d'ail.
- It's 1 of bouquet garni.
- You need 1 of bouquet de persil.
- Prepare 4 of ou 8 clous de girofle.
- It's of poivre.
Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling beef, marrow bone, and vegetables together in a pot. In the old days before homes had modern heating. Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables, all simmered in a flavorful broth until buttery and tender.
Pot au feu step by step
- Déposez la viande dans un faitout.
- Ajoutez l'ail entier écrasée, l'oignon coupé en 4 avec 1 ou 2 clous de girofle piqués dans chaque quart (selon votre convenance), le bouquet garni et le persil.
- Couvrez la viande d'eau, poivrez et salez (si vous le souhaitez) et faites mijoter à feu moyen à couvercle fermé, pendant 2h30 (lors de la cuisson enlevez l'écume qui se déposera à la surface).
- Épluchez et coupez en gros vos légumes : les carottes en 2, les pommes de terres en 4, le poireau en tronçon, les navets en 2, et le céleri en gros morceaux en enlevant les fils.
- Lavez vos légumes et insistez sur les poireaux, ils sont souvent plein de terre.
- Au bout des 2h30, ajoutez les légumes à la viande, et laissez mijoter minimum 30 min à feu moyen et couvert. Petite astuce : préparez le la veille, car ce plat est meilleur réchauffé.
Pot-au-Feu was the name taken by French Sergeant Deron, a deserter and self styled Marshal of France. He headed the army of deserters in Sharpe's Enemy. In Sharpe's Enemy, he was described as a ludicrous figure, short and immensely fat, displaying a multitude of chins. Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the Depending on the meat being used, a Pot au Feu can be very rich.