Pot Au Feu With Horseradish Sauce Recipes

POT AU FEU, WITH HORSERADISH SAUCE

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.

POT AU FEU

Steps:

• Place the beef and veal in a large pot. Add the water and bring to a boil. Allow to cook at a lively simmer about 10 minutes, skimming the surface thoroughly during this time.
• Lower heat and add onions, leeks, celery, carrots, garlic, bay leaves, peppercorns and parsley. Cook at a low simmer for two hours.
• After two hours the meats should be fairly tender. Add the chicken, sausage and turnips. Skim the surface for a few minutes after these ingredients have been added, then cook an hour longer.
• When the ingredients have finished cooking, strain the contents of the pot by ladling them into a colander suspended over a large bowl. Wash the cooking pot, then pour the broth from the bowl through a very fine strainer back into it. Season the broth to taste with salt and pepper.
• Remove the meats from the colander and set aside. Discard the leeks, parsley and bay leaves. Peel and quarter the onions. Cut the carrots and celery pieces into large chunks. Quarter the turnips.
• Arrange the onions, carrots, celery and turnips on a heat-retaining platter and cover with foil. If you are not planning to serve the pot au feu the same day, place all the meats on another platter, cover with foil and refrigerate overnight. Refrigerate the platter of vegetables overnight. Refrigerate the broth overnight. Remove the ingredients from the refrigerator at least two hours before serving.
• To serve, cut chunks of the veal off the bone, remove the skin from the chicken and cut the meat from the bones in large sections. Cut the sausage in chunks. Trim all visible fat from the brisket and slice it thin. Arrange the slices on the platter with the other cut meats. Put the pieces of veal bone on the platter. Cover with foil. Place the meat platter and the vegetable platter in a preheated 200 degree oven to warm for an hour.
• Skim as much fat as possible from broth and reheat gently. Serve broth, with a little chopped flat-leaf parsley on top, in bowls. Pass the platters of meat and vegetables alongside, so guests can help themselves.
• Serve the boiled potatoes and green sauce alongside and have little dishes of mustard, horseradish, cornichons and coarse sea salt on the table as well.