Traditional French stew pot-au-feu
10 servings
300 minutes
Potato is a traditional French stew with beef and vegetables. But at the same time it is also a soup - because most often the consistency of pot-au-feu is not particularly thick. And besides, it is often eaten in the same way as, for example, shurpa or kyufta-bozbash: vegetables separately, broth separately. That is, both the first and second courses in one serving.
1
Wrap the brain bone in gauze and tie it up, tightly bind the shanks and the rest of the meat with culinary thread to prevent it from falling apart during cooking.
- Marrow bones: 1 kg
- Beef shank: 1 kg
- Beef: 1 kg
- Beef ribs: 1 kg
2
Place all beef parts at the bottom of the pot, cover with water, bring to a boil, remove the foam, and reduce the heat.
- Beef shank: 1 kg
- Beef: 1 kg
- Beef ribs: 1 kg
3
Cut the onion in half without peeling it.
- Onion: 1 piece
4
Insert cloves into the halves of the onion and fry the onion on a dry skillet cut side down until dark brown.
- Onion: 1 piece
- Cloves: 4 pieces
5
Add onion to the pot with meat. Also add bouquet garni, peppercorns, and bay leaf. Cook on low heat for 2.5 hours. Salt to taste.
- Onion: 1 piece
- Bouquet garni: 1 bunch
- Allspice berries (whole): to taste
- Bay leaf: 2 pieces
- Salt: 1 tablespoon
6
Chop celery, carrots, leeks coarsely, and cut turnips and potatoes in half.
- Celery stalk: 5 piece
- Carrot: 700 g
- Leek: 3 pieces
- Turnip: 700 g
- New potatoes: 700 g
7
Place each type of vegetable in a separate cheesecloth bag.
8
Send them to boil in the broth for 30-40 minutes. Once the vegetables are soft, remove them from the pot before they turn into puree.
- Celery stalk: 5 piece
- Carrot: 700 g
- Leek: 3 pieces
- Turnip: 700 g
- New potatoes: 700 g
9
When all the vegetables are ready, strain the broth through a sieve with cheesecloth. Discard the onion and bouquet garni.
- Onion: 1 piece
- Bouquet garni: 1 bunch
10
Serve the potof separately: spread bone marrow on toasted bread.
- Marrow bones: 1 kg
- French baguette: 1 piece
11
Place boiled vegetables and pieces of meat on large plates, and pour rich meat broth into small deep bowls.
- Beef shank: 1 kg
- Beef: 1 kg
- Beef ribs: 1 kg
- Celery stalk: 5 piece
- Carrot: 700 g
- Leek: 3 pieces
- Turnip: 700 g
- New potatoes: 700 g
