Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pot au feu. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honours the tables of the rich and poor alike.".
Pot au feu is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Pot au feu is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have pot au feu using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pot au feu:
- Prepare 500 g viande (un morceau maigre, un morceau gras et un morceau gélatineux)
- Take 4 os à moelle
- Prepare 4 carottes
- Get 4 pommes de terre
- Get 2 navets
- Get 2 branches de céleri
- Prepare 1 poireau
- Make ready 1 oignon
- Make ready 2 gousses d'ail
- Make ready 1 bouquet garni
- Prepare 1 bouquet de persil
- Get 4 ou 8 clous de girofle
- Get poivre
Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of roast beef, sausages, and root vegetables. Pot au feu is the quintessential French dish. A pot au feu is a classic French dish that is slowly cooked all together as a stew but served When it is a pot au feu! This classic French comfort dish is stewed meats with vegetables, but the difference.
Steps to make Pot au feu:
- Déposez la viande dans un faitout
- Ajoutez l'ail entier écrasée, l'oignon coupé en 4 avec 1 ou 2 clous de girofle piqués dans chaque quart (selon votre convenance), le bouquet garni et le persil
- Couvrez la viande d'eau, poivrez et salez (si vous le souhaitez) et faites mijoter à feu moyen à couvercle fermé, pendant 2h30 - (lors de la cuisson enlevez l'écume qui se déposera à la surface)
- Épluchez et coupez en gros vos légumes : les carottes en 2, les pommes de terres en 4, le poireau en tronçon, les navets en 2, et le céleri en gros morceaux en enlevant les fils
- Lavez vos légumes et insistez sur les poireaux, ils sont souvent plein de terre
- Au bout des 2h30, ajoutez les légumes à la viande, et laissez mijoter minimum 30 min à feu moyen et couvert. - Petite astuce : préparez le la veille, car ce plat est meilleur réchauffé
Pot-au-feu is a meat-feast stew that is a bit like cassoulet. It's a very flexible recipe that can be adapted to your own tastes. Pot-au-Feu was the name taken by French Sergeant Deron, a deserter and self styled Marshal of France. He headed the army of deserters in Sharpe's Enemy. In Sharpe's Enemy, he was described as a ludicrous figure, short and immensely fat, displaying a multitude of chins.
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