Pot-Au-Feu Recipe - Cooking Index
Pot-Au-Feu Recipe - Cooking Index
Pot-au-feu is more than a soup. It is a French national institution. In many families there is a "Pot-au-Feu Day" each week. The funny part about it is that everybody accepts it but nobody entirely approves of it, though it may be for opposite reasons.
Cuisine: French| 4 | Carrots | |
| 1 | White turnip | |
| 1/4 | Yellow turnip | |
| 6 | Leeks - white part only | |
| 1 | Celery stalk | |
| 4 lbs | 1816g / 64oz | Beef rump |
| 1 | Veal knuckle | |
| 4 lbs | 1816g / 64oz | Beef bones |
| 2 tablespoons | 30ml | Salt |
| 4 1/2 | Water | |
| 1 | Onion - studded with (large) | |
| 2 | Cloves | |
| 1 | Bay leaf (small) | |
| 1/4 teaspoon | 1.3ml | Thyme |
| 1 | Garlic clove - optional | |
| 8 | French bread - dried in oven, not toasted |
Clean vegetables and cut them into desired size.
In a large soup kettle, place beef, knuckle, bones, and salt. Cover with water. Bring to boil, then simmer for 2 hours, skimming the scum off frequently. Add vegetables, onion, bay leaf, thyme, and garlic, and continue simmering for 1 1/2 hours longer. Skim fat off bouillon. Serve bouillon with thin slices of dry French bread.
Meat and vegetables are served as main course. Meat is cut into thin slices and served surrounded by the vegetables.
Source:
THE ART OF FRENCH COOKING by Fernande Garvin
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