Simple Pot Au Feu Recipes

Steps:

• 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. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
• Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
• To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
• 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.

Steps:

• 1. PREP/PREPARE
• 2. THE BROTH
• 3. Gather your ingredients.
• 4. Add all of the items to into a stockpot.
• 5. Add the 10 cups of filtered water.
• 6. Bring up to the boil, and then reduce to a very slow simmer.
• 7. Chef's Note: Continue to slowly simmer the broth for 2.5 to 3 hours, skimming off any fats that rise to the surface.
• 8. Chef's Note: As the broth is simmering, season with salt and pepper,to taste.
• 9. Strain the broth and discard the bones and veggies. You should have about 6 cups of liquid.
• 10. Cover and place in the fridge for several hours, or overnight.
• 11. Remove from the fridge and skim off the solidified fat.
• 12. THE POT-AU-FEU
• 13. Gather your ingredients.
• 14. Place the parsley, peppercorns, bay leaf, and thyme in the middle of a piece of double-folded cheesecloth.
• 15. Tie together to create a bouquet garni.
• 16. Add the broth, beef slices, onion, and bouquet garni to a large heavy-bottomed pot.
• 17. Bring up to a boil, and then reduce to a slow simmer, and continue to simmer for 30 minutes.
• 18. Chef's Note: During this time, skim off any foam that rises to the top.
• 19. Chef's Note: After 30 minutes, cover and continue to simmer for 2 hours.
• 20. Chef's Tip: About every 30 minutes, uncover and give the mixture a stir.
• 21. Add the carrots, and potatoes, and simmer, uncovered, for 30 minutes.
• 22. Remove the beef, and place on a cutting board, and cut into chunks
• 23. Add the cabbage to the pot, then simmer, and stir for 15 minutes.
• 24. Remove the bouquet garni.
• 25. Taste and add additional salt or pepper, if needed.
• 26. Return the beef to the pot.
• 27. PLATE/PRESENT
• 28. Add some of the beef, veggies, and broth to a serving bowl, and serve while still nice and warm. Enjoy.
• 29. Keep the faith, and keep cooking.