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
Simmer, partially covered, 10 minutes
2
In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover
3
Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours
4
Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more
5
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
6
Return meat and chicken to kettle and add strained cooking liquid
7
Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery
8
Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender
9
Arrange meat and vegetables on platter
10
Serve soup in bowls and allow guests to choose meat and vegetables of their choice
11
Serve with accompaniments, if desired
12
Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon