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Pot au feu Boiled beef, pork and chicken with vegetables
Pot au feu is a traditional family recipe, usually served in autumn or winter. Pot au feu is also called in France Potée Normande. It is delicious and once you make it, it will become one of your favorite dishes.
Ingredients
- 4 lb beef
- 4 lb pork
- 4lb chicken
- Vegetable garnish: 10 carrots, 2 onions, 6 turnips, 6 leeks
- Vegetable stock: 3 carrots, 3 onions, 2 celery stalks, herb bouquet with parsley sprigs, thyme, bay leaf, garlic cloves, peppercorns
- 3 cans of beef stock and water
Method
- Pierce the onions of the vegetable stock with cloves. Put the beef in a kettle with the vegetable stock, the herb bouquet. Cover with beef stock and water. Cook over moderate heat, bring to the simmer and skim. Cover 2/3 of the kettle and simmer slowly for 1 hour.
- Add the pork and chicken. Bring back to the simmer and skim. Simmer for 1 hour and a half over moderate heat.
- Prepare vegetable garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.
- Add vegetable garnish. Bring back to the simmer again. Add seasoning if necessary. Simmer over moderate heat for 2 hours more.
(Source: cuisine-france.com)
(Image source: ceresandbacchus)
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