Best Classic French Pot Au Feu Crock Pot Or Le Creuset Recipes

CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET

Steps:

• Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
• Add sausages and brown - remove & add to onion mixture.
• Add pork chop pieces & brown - remove and add to above mixture.
• Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
• Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
• Add the beans and stir well again.
• Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
• Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
• Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
• NOTE ON SAUSAGES:.
• Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
• However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
• The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!

CHICKEN POT-AU-FEU

Steps:

• In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
• Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
• Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
• Garnish with thyme springs.

POT AU FEU (POT ON THE FIRE)

Steps:

• Brown meat in frying pan, adding salt and pepper. Sprinkle a little flour over the meat while turning over. Place meat into oven proofed casserole or even better into a slow cooker.
• Briefly fry bacon, onions, garlic, carrots, than add tomatoes, leek and beef stock. Bring to the boil and add to casserole or slow cooker.
• Cook at low temperature (150 Celsius) for about 5 hours or until the meat falls of the bone.
• Serve with potatoes (boiled or fried).
• Notes:.
• Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner version, prepare it the day before and allow to cook overnight. Once cooled the fat will rise to the surface and it can be skimmed off. The dish can then be re-warmed.
• Pot au Feu is often served with mustard and course salt.
• After removing and serving the meat and vegetables, there will be a delicious sauce left over. This can be used for making soup, as a base for a sauce or for cooking vegetables inches.
• For a Pot au Feu with a Mediterranean flavour, modify the recipe by reducing the amount of meat, increasing the amount of vegetables and adding herbs.