Recipe for a Classic Pot au Feu
The pot-au-feu is a very traditional Provençal dishes. Pot-au-Feu is literally translated to “pot on the fire”, which is essentially a French stew. Typically, it is made with beef although can easily be made with pork as well. Many countries have a variation on pot-au-feu, as it is typically a way to use low cost (less desirable) cuts of meat. The French pot-au-feu is easy to make, it is really intended to be left on the fire, as more ingredients are added and servings dished out.
Pot au Feu
This is a very traditional French main meal. Like a stew it is easy to make and you can vary the ingredients depending what you have in the fridge.
Ingredients
- 2 Pieces Oxtail or sliced bacon
- 3 Pounds Rump Roast or small Pork Roast
- 1 Whole Large Onion peeled and sliced
- 3 Medium Leeks cleaned and sliced
- 3 Medium Carrots peeled and cut in large pieces
- 6 Small Turnips peeled and chopped
- 2 Whole Celery stalks cleaned and sliced
- 2 Garlic Cloves crushed
- 1 Bouquet Garni
- 1 tbsp Ground Black Pepper
- 2 tbsp Herbes de Provence
- 2-3 Cups Water
- 2-3 Cups White Wine
- 6 Small Potatoes cleaned
- 2 Fresh Baguettes
Instructions
- In a large stockpot on high heat cook the oxtail or bacon slightly
- Add the meat (beef or pork) and brown on all sides
- Add the onion and cook until translucent
- Add the leeks, carrots, turnips, celery, garlic, bouquet garni, black pepper, herbes de Provence
- Add enough water and white wine to cover the ingredients and bring to a boil
- Reduce the heat to simmer and cook partially covered for about 3 hours, until the meat is tender
- Skim foam off the surface occasionally
- Strain the vegetables from the meat and broth and set-aside for later
- Return the meat and broth to the pot and bring to a simmer. Cook partially covered for another hour, add the potatoes after 30 minutes
- Remove the meat from the broth, discard the trussing strings and carve
- While carving warm the vegetables in the broth for a few minutes until warm
- Serve the meat and vegetables along with some crusty bread
Tried this recipe?Let us know how it was!
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