Pot-au-Feu Recipe

Recipesfull introduces to you: Popular Recipes. (Pot-au-Feu Recipe). The flavorful broth is often traditionally served first, dotted with croutons and sprinkled with Gruyère cheese. The main dish, or 'bouilli' - a platter of boiled meats and mixed vegetables - follows usually with gherkins and a variety of mustards, horseradish, and sauces alongside. The two courses can also be combined into one course. You can serve with more boiled carrots, leeks, parsnips, potatoes, and turnips, as well as boiled cabbage.

Brief

Prep 30 mins

Cook: 4hrs30 mins

Total: 5hrs

Servings: 16

Yield: 16 servings

Pot-au-Feu Recipe

Ingredients

3 onions

peeled and left whole

3 whole cloves

4 large leeks

white and pale green parts cut into 2 1/2-inch pieces

4 carrots

peeled and halved crosswise

6 ribs celery

halved crosswise

1 head garlic

unpeeled and halved

4 pounds boned beef chuck roast

4 sprigs fresh parsley

4 sprigs fresh thyme

2 bay leaves

1 teaspoon kosher salt

1 teaspoon whole black peppercorns

12 cups beef stock

6 turnips

peeled and quartered

1 pound rutabagas

peeled and cut into eighths

4 parsnips

peeled and cut into 2-inch pieces

1 ½ pounds small potatoes

scrubbed

2 pounds smoked country sausage

salt and ground black pepper to taste

Soup, Stew and Chili

Directions

Step 1

Pierce each whole onion with a clove. Place onions 2 leeks 2 carrots 3 celery ribs and garlic in a large pot. Set roast on top of the vegetables. Wrap parsley thyme and bay leaves in a moistened piece of cheesecloth and tie into a bundle. Add the cheesecloth bundle salt and peppercorns to the pot.

Step 2

Pour beef stock over the roast and vegetables. Bring to a boil. Reduce heat to low. Cover partially and simmer skimming occasionally until roast is very tender about 2 1/2 hours.

Step 3

Transfer roast to a large bowl and cover. Strain broth discarding solids and return it to the pot. Boil over high heat until reduced to 8 cups about 45 minutes. Skim off the fat.

Step 4

Stir remaining 2 leeks 2 carrots and 3 ribs celery into the reduced stock. Add turnips rutabagas and parsnips. Cover and simmer over low heat until vegetables are just tender about 30 minutes. Add potatoes. Cover and simmer until potatoes are tender about 40 minutes more. Add sausage; simmer until heated through 5 to 10 minutes. Season the broth with salt and pepper.

Step 5

Slice the roast across the grain into 6 to 8 slices. Ladle the broth into shallow bowls. Plate roast sausage and vegetables on a separate platter.

Nutritional Information

Pot-au-Feu Recipe

Servings Per Recipe:16

Calories: 562.3

% Daily Value *

Protein: 32.6g 65%

Carbohydrates: 35.4g 11%

Dietary Fiber: 6.9g 28%

Sugars: 12.9g

Fat: 32.1g 49%

Saturated Fat: 11.8g 59%

Cholesterol: 90.1mg 30%

Vitamin A Iu: 2977.1IU 60%

Niacin Equivalents: 12.4mg 95%

Vitamin B6: 0.8mg 49%

Vitamin C: 63.3mg 105%

Folate: 104.4mcg 26%

Calcium: 143.8mg 14%

Iron: 5mg 28%

Magnesium: 76.3mg 27%

Potassium: 1187.9mg 33%

Sodium: 1161.1mg 46%

Thiamin: 0.6mg 62%

Calories From Fat: 288.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.