Pot au Feu

RECIPE: Pot au Feu

  • Feb. 9, 2011 5:00 a.m.

800 g beef cheeks, cleaned

Bouillon Vegetables:

1 leek

1 white onion

2 carrots

3 celery branches

10 garlic gloves

1 Tbsp black peppercorns

1 Tbsp Herbes de Provence

2 Tbsp salt

Garnished vegetables:

1 head of cauliflower (cooked separately for 3-4 minutes)

2 leeks, cut into 10 cm pieces, whites only (8-10 minutes)

2 white turnips, cut in four (15 minutes)

4 baby carrots (2-4 minutes)

6 baby potatoes (20 minutes)

6 pearl onions (2-4 minutes)

6 Brussel sprouts (3-4 minutes)

Place the raw, cleaned beef cheeks and cleaned bouillon vegetables and herbs into a large stock pot. Now cover with as much water as required and cook at a gentle simmer for 4 hours.

Once cooked, remove meat and vegetables from the bouillon, discarding vegetables and setting the meat aside.

Now cook the cleaned and peeled garnishing vegetables individually in the bouillon (at times indicated), removing each cooked vegetable before adding the next. This will add flavour to the bouillon. To serve, gently re-heat the meat and vegetables in the bouillon and serve in a large soup bowl, garnish with grainy Dijon mustard if desired.

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