Best Pot Au Feu Pot On The Fire Recipes

POT AU FEU (POT ON THE FIRE)

Pot Au Feu (Pot on the Fire) image

This is one of my contributions for the French region in the Zaar World Tour. I haven't tried it yet but I plan to soon and I think it would be a nice dish to serve in the Fall. History: Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people. Today in France, one can buy "pot au feu" meat. Expect this to be meat which reflects the historical background of this dish: relatively inexpensive and inferior cuts, which will soften with long slow cooking. While such meat is quite adequate for a Pot au Feu, feel free to use better cuts if you wish. As a Pot au Feu is historically a stew-like dish of whatever meat and vegetables were available, there are no absolute guidelines about what it should contain. However, in general it will contain beef, some bones (such as ox-tail) which have either marrow or cartilage (or both, depending on which bones are used), vegetables (such as carrots, onions, leeks, turnips) and spices. Due to concerns about CJD, this recipe excludes bones.

Provided by Little Bee

Categories One Dish Meal

Time 5h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs beef, with bone (plat de cote)
11 ounces bacon, cut in stripes
10 white pearl onions, peeled
3 chopped garlic cloves
4 medium carrots, peeled and cut into 4 cm cubes
2 leeks, washed and cut into 1 cm rings
5 tomatoes, chopped and peeled (1 cup)
all-purpose flour

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.

Nutrition Facts : Calories 2791.2, Fat 277.2, SaturatedFat 112.1, Cholesterol 390.1, Sodium 802.6, Carbohydrate 32.5, Fiber 6.8, Sugar 14.6, Protein 41.3

FRENCH POT-AU-FEU (POT ON THE FIRE)

French Pot-au-Feu (Pot on the Fire) image

Pot-au-Feu translates to "Pot on the Fire," and it originated as a French peasant dish with various cuts of beef and veggies, simmered in a seasoned broth. My version has its roots in this hearty dish, but I've made a few modifications to make it simpler to construct. Yet, even so, it does take a bit of time... but it's...

Provided by Andy Anderson !

Categories Beef

Time 5h50m

Number Of Ingredients 25

Ingredients

PLAN/PURCHASE
THE BROTH
2-3 medium beef-marrow bones, about 2 pounds
1 medium yellow onion peeled, cut in half
2 cloves
1 medium leek both white and green parts, chopped
1 medium carrot, washed and chopped
1/2 tsp dried thyme
1 sprig(s) fresh italian parsley
4 clove garlic, papery outer skin intact, and smashed
10 c filtered water
kosher salt to taste
THE POT-AU-FEU
8 sprig(s) italian flat-leaf parsley
15 black peppercorns
2 medium dried bay leafs
5 sprig(s) fresh thyme
1 1/2 lb beef bottom round roast, thick slices
1/3 lb beef brisket. thick slices
1 medium yellow onion, quartered
3 medium carrots, washed, and cut on the bias, 2 inches (5cm) thick
3 small yukon gold potatoes, washed and quartered
8 oz cabbage, chopped
kosher salt, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. THE BROTH
3. Gather your ingredients.
4. Add all of the items to into a stockpot.
5. Add the 10 cups of filtered water.
6. Bring up to the boil, and then reduce to a very slow simmer.
7. Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
8. Chef's Note: As the broth is simmering, season with salt and pepper,to taste.
9. Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
10. Cover and place in the fridge for several hours, or overnight.
11. Remove from the fridge and skim off the solidified fat.
12. THE POT-AU-FEU
13. Gather your ingredients.
14. Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
15. Tie together to create a bouquet garni.
16. Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
17. Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
18. Chef's Note: During this time, skim off any foam that rises to the top.
19. Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
20. Chef's Tip: About every 30 minutes, uncover and give the mixture a stir.
21. Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
22. Remove the beef, and place on a cutting board, and cut into chunks
23. Add the cabbage to the pot, then simmer, and stir for 15 minutes.
24. Remove the bouquet garni.
25. Taste and add additional salt or pepper, if needed.
26. Return the beef to the pot.
27. PLATE/PRESENT
28. Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
29. Keep the faith, and keep cooking.