Pot Au Feu
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover
2
Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours
3
Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more
4
With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl
5
Return meat and chicken to kettle and add strained cooking liquid
6
Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery
7
Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender
8
Arrange meat and vegetables on platter
9
Serve soup in bowls and allow guests to choose meat and vegetables of their choice
10
Serve with accompaniments, if desired
11
Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon
12
Simmer, partially covered, 10 minutes