Pot au feu is one of the emblematic recipes of French gastronomy. Appeared during the Neolithic period, then taken over by the Roman Empire, it is the popular meal par excellence, which does not prevent it from being found on the tables of starred restaurants today. Like all stews, it will be even better the next day.
Recipe for 6 to 8 people
Preparation time: 3 hours
- 500g beef cheek
- 500 g chuck
- 500g beef shank
- 2 marrow bones
- 4 leeks
- 4 yellow turnips
- 4 parsnips
- 2 stalks of celery
- 1 celeriac
- 5 carrots
- 2 sweet potatoes
- 5 onions
- 2 tablespoons soup and broth mix
- 4 allspice peppercorns
- 2 long java peppers
- A bouquet garni ( thyme , bay leaf )
- A bunch of parsley
- 10 g of salt per liter of broth
- The day before your meal, in a cast iron casserole dish, bring the salt, a carrot cut in 4, an onion cut in half, a stalk of celery cut in half and a minced leek to a boil (provide a large quantity of water) . When the water boils, lower the heat and simmer for at least an hour covered. Salt generously, turn off the heat and let sit overnight.
- The next day, filter the broth and reserve the vegetables to make a mash or a compost. Roughly chop the meats. Soak and rinse the meat several times in cold water to remove all its blood and obtain a clearer broth.
- Immerse the pieces of meat in the previously prepared broth, and bring to the boil, covered. When the water boils, lower the heat and skim, then leave to simmer over a low heat for an hour and a half uncovered, ensuring that there is still a simmer.
- Meanwhile peel the carrots, turnips, parsnips, onions and celeriac. Cut the white part of the leeks in half and tie them. Cut all the vegetables in half, except the celeriac, which you will cut into 4.
- After an hour and a half, add the long java pepper, allspice, bouquet garni, marrow bones and all the vegetables except the sweet potatoes. Rectify with salt, add the broth and soup mixture and continue cooking for another hour and a half, still simmering and uncovered. Thirty minutes before the end, add the sweet potatoes. Arrange in a deep plate with a little of each product.
Accompany this dish with mustard and black pepper from Madagascar .
It may happen that the vegetables are ready before the meat, in this case do not hesitate to remove the vegetables to let the meat cook over a low heat. You will then put the vegetables back with the meat.
Unseal the leeks and serve them separately in order to have them whole on the plate.
If you have some pot au feu left the next day, use it to make pasta, to revisit a couscous with semolina or to make a shepherd's pie with the rest of the meat.
Enjoy your food !!!