Pot au Feu
Recipe type: Main Dish
Cuisine: French
Prep time:
Cook time:
Total time:
Serves: 4
- 2 pieces Oxtail or sliced bacon
- 3 pounds Rump Roast or small Pork Roast
- 1 large Onion, peeled and sliced
- 3 medium Leeks, cleaned and sliced
- 3 medium Carrots, peeled and cut in large pieces
- 6 small Turnips, peeled and chopped
- 2 whole Celery stalks, cleaned and sliced
- 2 Garlic cloves, crushed
- 1 Bouquet Garni
- 1 Tablespoon Black Pepper
- 2 Tablespoons Herbes de Provence
- 2-3 Cups Water
- 2-3 Cups White wine
- 6 small Potatoes, cleaned
- 2 Baguettes
- In a large stockpot on high heat cook the oxtail or bacon slightly
- Add the meat (beef or pork) and brown on all sides
- Add the onion and cook until translucent
- Add the leeks, carrots, turnips, celery, garlic, bouquet garni, black pepper, herbes de Provence
- Add enough water and white wine to cover the ingredients
- Bring to a boil
- Reduce the heat to simmer and cook partially covered for about 3 hours, until the meat is tender
- Skim foam off the surface occasionally
- Strain the vegetables from the meat and broth and set-aside for later
- Return the meat and broth to the pot and bring to a simmer. Cook partially covered for another hour, add the potatoes after 30 minutes.
- Remove the meat from the broth, discard the trussing strings and carve
- While carving warm the vegetables in the broth for a few minutes until warm
- Serve the meat and vegetables along with some crusty bread
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/12/a-warm-welcome-pot-au-feu
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