Nutrition Facts
4 servings
4
Beef chuck pot-au-feu recipe
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Discover the recipe for beef stew, a traditional dish to prepare the day before as it tastes much better when reheated. Perfect for large family meals.
Ingredients
6 small turnips
6 carrots
3 leeks
1 onion
1 celery
3 bay leaf
Parsley stems
1 salt
10 peppercorns
Directions
1
Peel the onion and pierce it with 3 cloves. Tie the parsley stems with string or a cooking elastic. Tie the meat or wrap it with a cooking elastic.
2
Place the meat in a large pot with the onion, parsley, bay leaf, chopped celery, peppercorns, and salt. Cover with water to the appropriate level (about 2 liters). Bring to a boil and skim until no more foam forms.
3
Cover and let simmer gently for at least two hours.
4
Then add the peeled carrots and turnips and let cook for an additional 30 minutes. After this time, trim the green tops of the leeks, slice them in half, rinse them to remove any dirt, and add them to the stew. Cook for an additional 30 minutes.
5
Strain the stew through a sieve. Remove the onion, parsley, and bay leaves. Place the carrots, turnips, and leeks in a serving dish.
6
To finish, remove the string from the meat and cut it into large pieces. Remove the gelatinous parts (this is the tendon that has cooked) and arrange the meat with the vegetables. Serve this dish with potatoes.
Ingredients
Ingredients
6 small turnips
6 carrots
3 leeks
1 onion
1 celery
3 bay leaf
Parsley stems
1 salt
10 peppercorns
Directions
Directions
1
Peel the onion and pierce it with 3 cloves. Tie the parsley stems with string or a cooking elastic. Tie the meat or wrap it with a cooking elastic.
2
Place the meat in a large pot with the onion, parsley, bay leaf, chopped celery, peppercorns, and salt. Cover with water to the appropriate level (about 2 liters). Bring to a boil and skim until no more foam forms.
3
Cover and let simmer gently for at least two hours.
4
Then add the peeled carrots and turnips and let cook for an additional 30 minutes. After this time, trim the green tops of the leeks, slice them in half, rinse them to remove any dirt, and add them to the stew. Cook for an additional 30 minutes.
5
Strain the stew through a sieve. Remove the onion, parsley, and bay leaves. Place the carrots, turnips, and leeks in a serving dish.
6
To finish, remove the string from the meat and cut it into large pieces. Remove the gelatinous parts (this is the tendon that has cooked) and arrange the meat with the vegetables. Serve this dish with potatoes.
Notes
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Florentine78
Personally, I put a piece of beef brisket in cold water for a flavorful broth (which I will chop the next day for another dish), then the chuck or beef cheek in boiling water for the meat flavor. -
Robert
For me, no pork - and no one mentions that famous slightly deboned broth with the remaining vegetables or noodles! A delight. -
Videnis
The gelatinous part of the chuck (or another cut of beef) is obviously NOT "tendons that have cooked"! :-D :-D :-D You either love it or you don't, but these are pure proteins, without lipids! Enjoy it with delight. -
Laurence
To prevent the marrow bone from emptying, I place two slices of carrots (one at each end) and tie it with kitchen twine. For the meat, I also use short ribs and chuck or brisket depending on what the butcher has. -
Jean-Pierre
Bone marrow Great recipe, but it's no longer about the bone marrow; My suggestion: Add the bone marrow at the end of cooking so that it doesn't empty out. Enjoy the marrow on country bread with fleur de sel.
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