Food for Soul

Pot-au-Feu (Beef and Vegetables)-The Mediterranean Slow Cooker

© Tomasz Markowski

Pot-au-Feu (Beef and Vegetables) France  The French call this boiled beef dinner pot-au-feu, meaning “pot on the fire,” because of the long, slow cooking time. The broth makes a perfect first course, while the beef and vegetables are served as a second course with a pot of mustard, prepared horseradish, and cornichons, the tiny French pickles. Follow with a platter of cheese and a baguette for a great French country meal.  Serves 6 •4 whole garlic cloves •4 medium carrots, peeled and cut into 1-inch chunks •6 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks •2 medium parsnips, peeled and cut into 1-inch chunks •2 medium turnips, peeled and cut into 1-inch chunks •2 leeks (white and light green parts only), sliced into ½-inch pieces and well washed •3 fresh flat-leaf parsley sprigs •4 fresh thyme sprigs •1 bay leaf •2½ pounds boneless beef chuck or brisket, well trimmed •2 pounds beef short ribs or shanks, well trimmed •Salt •10 whole black peppercorns •Mustard, prepared horseradish, and cornichons  Place the garlic and vegetables in a large slow cooker. Wrap the parsley,thyme, and bay leaf in kitchen twine to make a bundle that you can re- move easily. Toss it into the cooker. Place the meat on top. Add salt to taste, the peppercorns, and just enough water to cover the meat and veg- etables. Cover and cook on low for 8 to 10 hours, or until the meat is very tender when pierced with a fork. Remove the meat and cut it into chunks. Arrange the meat and veg- etables on a serving platter. Cover and keep warm. Remove the bundle of herbs and discard. Skim the fat from the sur- face of the broth and taste the broth for seasonings. Pour some of the broth over the meat. Place the meat and vegetables in a low (200°F) oven to keep warm. Serve the remaining broth as a first course, followed by the meat and vegetables. Pass the mustard, horseradish, and cornichons at the table.

The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone

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