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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
Print Recipe
Traditionally the stew is served in 2 services. Meat and vegetable first, then the broth and the bread...
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
4 hours 1 hour
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
4 hours 1 hour
Pot au Feu Casserole Cook'n with Class
Pot au Feu
Print Recipe
Traditionally the stew is served in 2 services. Meat and vegetable first, then the broth and the bread...
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
4 hours 1 hour
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
4 hours 1 hour
Ingredients
Garnishes for serving:
Servings: people
Instructions
  1. 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
  2. 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
  3. Cook for 3 hours.
  4. In the meantime: Peel carrots, turnips, potatoes and reserve. Clean the leeks under cold water, strain and dry them.
  5. After 3 hours of cooking add all the vegetables (except the potatoes) and cook for 30 minutes.
  6. Add the potatoes and the bones marrow, cook for 30 more minutes and let rest in the saucepan for 1 hour before serving.
  7. Serve with pickles, fleur de sel and Dijon mustard and a fresh, crusty bread.
Recipe 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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Cookn with Class Uzes

Cookn with Class Uzes

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.

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