Soups & Stews > France > Pot-au-Feu >
Pot-au-Feu
Beef Stew
2 LBS beef shank with bone
2 LBS beef chuck
2 LBS beef ribs
2 LBS large beef marrowbones
2 whole cloves
1 white onion, peeled
1 cinnamon stick
1 tsp. black peppercorns
1 TBS kosher salt
2 bay leaves
5 stalks celery, cut into large pieces with leaves intact
12 carrots, peeled & quartered
8 leeks, washed, cut lengthwise & then cut into large pieces
1-1/2 LBS turnips, peeled & quartered
1-1/2 LBS small new potatoes (use canned if desired)
1 fresh or day-old baguette, sliced & toasted
Cheesecloth
String
Accompaniments (for serving; optional):
Kosher salt
Small pickles
Mustard
Horseradish
Tie beef shank, beef chuck and beef ribs into a tight bundle with string; place in a large cooking pot. Wrap beef marrowbones in cheesecloth; secure tightly with string and place in the same cooking pot. Pour enough cold water into cooking pot to cover the ingredients. Bring mixture to a boil, skimming often. Reduce heat to simmer. Push whole cloves into the onion and place in cooking pot. Wrap Bouquet Garni, cinnamon stick, peppercorns and bay leaves in cheesecloth; secure with a string and place in cooking pot. Season mixture with salt and continue simmering it, uncovered, for about 2-1/2 hours. Add additional water if necessary to keep meat and marrowbones covered. Do not allow mixture to boil.
Wrap celery, carrots, leeks, turnips and potatoes each in a separate cheesecloth bundle, securing tightly with string. Add to the cooking pot and continue simmering for about forty minutes. Remove vegetables which have become tender and cooked through. Add potato bundle to the cooking pot and continue simmering for an additional twenty to twenty-five minutes or until potatoes are cooked through. Remove each vegetable and meat bundle from the cooking pot; unwrap and arrange vegetables in groups around meat on a serving platter.
Discard clove-studded onion; strain broth through a fine-mesh sieve. Return broth to a clean saucepan; boil for about ten to fifteen minutes or until reduced in volume. Transfer hot broth to a serving bowl alongside meat and vegetable platter. Scoop soft marrow from the bones and spread on sliced and toasted baguette. If desired, serve meat and vegetables with sides of kosher salt, small pickles, mustard and horseradish. Recipe makes about eight to ten servings.
*Recipe derived from Rebecca Franklin (About.com Guide).
*Pot-au-Feu image (C) André (2005). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license. Permission is granted to copy, distribute and/or modify image under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation.
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