Pot au Feu

By Thom7747

A traditional family recipe, usually served in autumn or winter. Pot au feu is also called in France Potée Normande.

Ingredients

• 4 lb beef
• 4 lb pork
• 4 lb 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

Details

Servings 12

Preparation

Step 1

1: 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.

2: Add the pork and chicken. Bring back to the simmer and skim. Simmer for 1 hour and a half over moderate heat.

3: Prepare vegetable garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.

4: Add vegetable garnish. Bring back to the simmer again. Add seasoning if necessary. Simmer over moderate heat for 2 hours more.
Serving: Reheat before serving. You can serve Pot au feu with potatoes.