Pot-Au-Feu
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
63
Spice
52
Sweetness
57
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
SaltDirections:
1
In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches
2
Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard
3
Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni
4
Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion
5
Cook for 2 to hours or until meat is almost tender
6
Remove meats
7
Strain the liquid through a sieve lined with dampened double layer of cheesecloth
8
Discard seasoning vegetables and bouquet garni; remove surface fat
9
(If you do this on one day, before you finish the dish, store meat and liquid separately
10
) Transfer stock to a clean pot
11
Return the meat to the liquid along with the carrots and turnips
12
Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender
13
Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender
14
To serve, degrease the liquid and season with salt and pepper
15
Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks
16
Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate
17
Ladle liquid over the top and garnish with parsley; serve as main course soup
18
Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread