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Pot au Feu is a Classic Provencal Recipe

Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon. Once you have done the initial prep work, this meal pretty much cooks itself. Warning: tempting, delicious aromas will fill your home!

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Pot au Feu Casserole Cook'n with Class

Pot au Feu

Traditionally the stew is served in 2 services. Meat and vegetable first, then the broth and the bread...
Prep Time 30 mins
Cook Time 4 hrs
Total Time 5 hrs 30 mins
Course Main Dish
Cuisine French, Provencal
Servings 6 people

Ingredients
  

  • 300 g (10 oz) Brisket
  • 300 g (10 oz) Chuck Steak
  • 300 g (10 oz) Thick Beef Ribs
  • 6 Bone Marrow about 7cm or 3 inches long
  • 2 Leeks
  • 6 Carrots
  • 3 big Potatoes
  • 3 big Turnips
  • 1 small Cabbage
  • 2 Celery sticks
  • a few stems Parsley
  • Bouquet Garni (bay leaves, thyme...)*
  • 2 Onions
  • 1 small head of Garlic
  • 10 Black peppercorns
  • 6 Cloves
  • Salt

Garnishes for serving:

  • Cornichon Pickles in vinegar
  • Mustard
  • fleur de sel

Instructions
 

  • Cut one of the onion in half, don’t peel. In a nonstick frying pan, ”burn” the onion. (The colour needs to be dark like a charcoal. This won’t give flavour, but will give a dark colour to your broth.)
    Pot au Feu Casserole Cook'n with Class
  • In a very large, heavy-bottom casserole, add: Meats, (not the bones marrow) the burned onion, the other onion cut in half and poked with the cloves, the garlic head cut in half, bouquet garni, parsley, celery, black peppercorns, salt and cover with water, start the cooking, as soon as it starts boiling, lower the heat to a simmer and skim any foam that is floating.
    Pot au Feu Casserole Cook'n with Class
  • Cook for 3 hours.
  • In the meantime: Peel carrots, turnips, potatoes and reserve. Clean the leeks under cold water, strain and dry them.
  • After 3 hours of cooking add all the vegetables (except the potatoes) and cook for 30 minutes.
  • Add the potatoes and the bones marrow, cook for 30 more minutes and let rest in the saucepan for 1 hour before serving.
  • Serve with pickles, fleur de sel and Dijon mustard and a fresh, crusty bread.

Notes

*According to Wikipedia, There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.
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Cook’n With Class has been in operation since 2007 in Paris offering French Cooking Classes (in English), to visiting tourists and locals interested in learning about this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/7-night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.

A new addition to the Cook'n with Class repertoire are a wide range of options for online cooking classes for those of us who can’t make it to France but are still looking for an authentic French experience.

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