Name: Pot au Feu
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
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

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

Carolyne Kauser-Abbott

This is a very traditional French main meal. Like a stew, pot-au-feu is easy to make, and you can vary the ingredients depending on what you have in the fridge. Traditionally, this dish is served in two courses. The marrow is spread on crusty bread and served with the broth, then the meat and vegetables follow in the second serving.

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Prep Time 20 mins

Cook Time 4 hrs

Total Time 4 hrs 20 mins

Course Main Dish

Cuisine French

Servings people

Equipment

1 Dutch Oven (cast iron) Le Creuset or similar

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

Keyword Beef, Carrots, Pork, Potatoes

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Recipe for a Classic Pot au Feu