Pot au Feu: Sophisticated Take on 'Boiled Dinner' | Recipes
Best Recipes - Easy-to-Make Gourmet Recipes

Pot au Feu: Sophisticated Take on 'Boiled Dinner' Recipe
Pot au Feu: Sophisticated Take on 'Boiled Dinner' Recipe

by Susan Russo

"Pot au feu" translates as "pot on the fire" but is often referred to as a "French boiled dinner." It is easy to put together but takes awhile to cook, so plan on staying nearby. It is perfect dish for a chilly Sunday afternoon or evening. Most versions include a bouquet garni that adds extra flavor. (See below for how to make a bouquet garni). While it is traditionally served in two courses, first the soup and then the meat and vegetables, this version is simpler to serve and more informal.

If you've never enjoyed pot au feu, think of it as a French version of corned beef and cabbage. Similar in technique, the two dishes are worlds apart in flavor and sophistication. New England boiled dinner features corned beef, cabbage and root vegetables in a slightly salty broth. Pot au feu is a slow simmer of beef brisket and beef shanks along with beef marrow, leeks, potatoes and carrots in a rich broth.

The brisket and shank meat require long, slow simmering to tenderize the meat. A definite bonus is the marrow in the center of the shank bones that is often considered a delicacy. It can be scooped out of the center of the shank bones and either spread on a slice of bread or served alongside the meat.

I prefer to serve this as a meal all in one. Don't forget the horseradish cream, coarse sea salt, gherkins and whole grain Dijon mustard to serve on the side. Have your guests put a dollop of horseradish cream or mustard in the soup and stir it around to give a zippy flavor to the long simmering broth. A loaf of crusty bread is perfect for dipping into the pot au feu.

Pot Au Feu Tips:

-- To make a bouquet garni, cut a double thickness of cheesecloth into a 4-inch square; place 2 tablespoons of black peppercorns, 2 bay leaves, 1 small leek (white part only) on top; tie with kitchen twine.

-- Use any leftover meat for salads or sandwiches

-- If you prefer to serve this in 2 courses, cook some tiny pasta with the broth and serve it first; than arrange the meat and vegetables on a platter and serve with the condiments

Pot au Feu Recipe

Serves 8.

3 quarts chicken broth or 3 quarts water

3 1/2 pound first cut brisket

4 (3/4 to 1 pound) beef shanks with marrow bone in center

1 bouquet garni

8 carrots, peeled and sliced in half crosswise

8 small red potatoes, cleaned

8 medium leeks, white and light green part only, cleaned and cut lengthwise leaving the root attached

Salt to taste

Dijon mustard

Horseradish cream

Coarse sea salt

Gherkins

French bread

1. In a large soup or stock pot combine the stock or water, brisket, beef shanks and bouquet garni on medium heat. Make sure that the beef is well covered with liquid. Bring to a gentle simmer, uncovered, making sure it does not come to a rolling boil, about 20-30 minutes. Use a slotted spoon and skim the scum and froth from the top.

2. Partially cover the pot, reduce the heat to low, and gently simmer the meat for about 2 1/2 hours, or until the meat is fork tender. Skim the soup periodically to remove the impurities. Remove the meat to a platter, using a fork and a slotted spoon. Cover the meat with foil to keep warm.

3. Add the vegetables and salt, and gently simmer on medium-low heat for another 20 to 30 minutes or until the vegetables are just tender. Discard the bouquet garni.

4. While the vegetables are cooking, place the mustard, horseradish cream, sea salt and gherkins in small ramekins. Place on the serving table. Slice the bread and place in a basket for serving.

5. Place the brisket and shank meat on a cutting board. Thinly slice the brisket against the grain and break up the shank meat into pieces. Taste the soup and season to taste if necessary.

6. Place some meat and vegetables in each soup bowl and ladle over the broth and serve immediately. Serve with the condiments. Pass sliced bread to dip in the soup.

Brisket and Shank Recipe, French Cuisine

 

More GOURMET RECIPES ...

Subscribe

Receive our Gourmet Recipes by email by subscribing here


More RECENT RECIPES ...

See all Main Course Recipes  

 

More RECIPES ...

 

Article: Copyright © 2014, Tribune Content Agency

"Pot au Feu: Sophisticated Take on 'Boiled Dinner'"

 

World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable

 

 

job title, keywords, company, location