Pot Au Feu With Horseradish Sauce Recipes

Steps:

• Preheat oven to 350. Sprinkle ribs with salt and pepper. Heat olive oil in heavy large ovenproof pot over med-high heat. Working in batches, add ribs to pot and cook until brown, about 2 min. per side. Transfer to bowl. Add carrots and onions to pot, cook until soften slightyly, stirring frequently, about 3 min. Stir in 3 c water, beef broth, leek, garlic and thyme. Return ribs to pot and bring to boil. Cover pot and transfer to oven, bake 2 hours. Add new pots and cabbage to ribs and bake until vegies are tender and meat almost falls off bones, about one hour longer. Whisk sour cream, horseradish, and 1/2 t salt in small bowl to blend. Place 1 cabbage wedge in each of 6 large bowls. Spoon carrots and potatoes around cabbage. Divide ribs and juices among bowls and serve, passing horseradish cream and sea salt separately.

Steps:

• Combine beef, two of the carrots, the leeks, celery, onions and peppercorns in a large kettle. Cover with stock or water. Bring to a boil and allow to boil for about five minutes, carefully skimming all the froth and scum that accumulate on the surface. Lower heat, partially cover and simmer gently for about one-and-a-half hours.
• Season the broth with salt to taste.
• Add the chicken, mushrooms with their liquid, parsnips and remaining carrots. Add more stock or water if necessary. Bring to a boil and allow to boil for five minutes, skimming any scum that accumulates on the surface.
• Lower heat, partially cover and simmer for about 45 minutes, until the chicken is done (the juices will run clear when the thigh is pricked with a fork). The beef should also be tender by this time.
• Once the chicken is simmering, boil the potatoes in a separate pan in salted water until tender, 20 to 30 minutes. Drain, cover and keep warm.
• Prepare the horseradish sauce. Combine four tablespoons of the horseradish with the sour cream. Add the sugar and a pinch of salt. Cover and set aside.
• Remove the chicken and the beef from the kettle, carefully removing any bits of vegetable that cling to them. Cut them into manageable serving pieces and arrange them in a large, deep platter. Cut the carrots and parsnips into two-inch lengths and arrange them in the serving dish along with the boiled potatoes. Cover and keep warm.
• Strain the broth through a fine sieve and skim off as much of that as possible. Moisten the meats and the vegetables with a little of the hot broth.
• Serve the broth in cups as a first course, garnished with the parsley mixed with remaining half tablespoon of horseradish. The meats and vegetables should follow as a separate course with the sour-cream horseradish sauce served on the side.

Steps:

• Directions for Horseradish cream. Prep time: 10 minutes.
• Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
• Directions for Chicken, sausage and vegetable pot-au-feu.
• Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
• Remove from sausages pot and set aside.
• Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
• Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
• Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
• Cook, covered, until vegetables are tender, about 25 minutes.
• Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
• Taste and adjust seasoning if required.
• Serve from pot or transfer vegetables to warm platter.
• Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
• Pass remaining broth and horseradish cream separately.