Pot Au Feu Menagere Recipes

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POT-AU-FEU



Pot-au-Feu image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied
2 pounds beef short ribs, cut into pieces
3 to 4 quarts water, chicken or beef stock, or some combination
2 onions, peeled and stuck with cloves
2 carrots, peeled and halved
2 tomatoes, chopped
Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic
8 carrots, peeled and cut into 1 1/2-inch lengths
4 white turnips, peeled and cut into 1 1/2-inch chunks
8 boiling potatoes, scrubbed clean
2 pounds cabbage, cored and cut into wedges
Salt and freshly ground black pepper
Chopped parsley for garnish
Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise

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.

POT-AU-FEU MENAGERE



Pot-Au-Feu Menagere image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 2h

Yield 4 servings plus leftovers

Number Of Ingredients 15

6 quarts of water
1 marrow bone
3 pounds brisket
1 pound large carrots peeled and cut into big chunks
1 pound leeks, whites sliced lengthwise, green ends chopped
1 whole onion, peeled
2 whole garlic cloves, peeled
1 large slice (1 inch thick) of celery root or yellow turnip, peeled
1 to 2 tablespoons salt
Freshly ground black pepper to taste
3 leaves of savoy cabbage
4 potatoes, peeled and sliced in two lengthwise
1 1-inch-thick slice of stale bread for each serving
1 cup grated Gruyere cheese
Coarse (kosher) salt, horseradish or mustard as condiments

Steps:

  • In a 10-quart stock pot, bring water to boil with the marrow bone in. When the water is boiling add the meat. As the gray scum starts to rise, skim it from the surface of the water. Continue skimming periodically until the water is clear. This may take as long as one hour. While skimming, peel and prepare the vegetables.
  • After stock has cooked one hour and 15 minutes, add carrots, leeks, onion, garlic, celery root or turnip, salt and pepper. Let simmer partly covered for 20 minutes. Then add cabbage leaves and potatoes and continue simmering for 20 minutes or until potato is just tender.
  • To serve, place a slice of bread in each soup plate. Sprinkle 1/4 cup of Gruyere on each slice. Place hot bouillon with one or two carrot slices and one or two potatoes in a tureen. Ladle hot bouillon over the bread.
  • As a second course, serve the meat surrounded with the vegetables. Pass a small bowl of coarse salt; Americans may prefer to serve horseradish or mustard.

More about "pot au feu menagere recipes"

CLASSIC POT-AU-FEU RECIPE - FOOD & WINE
Apr 9, 2024 In a large pot, combine the onion and half each of the leeks, celery, and carrots. Set the beef shanks and rump roast on top of the vegetables.
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  • In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt. Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.
  • Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.
  • Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes. Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.
  • Untie the rump roast and cut it across the grain into 6 to 8 slices. Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats, marrow bones and vegetables and serve, passing horseradish, mustard and sour cream at the table.


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