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Beef pot-au-feu, vegetables and savory broth.

Salted, Vegetables and Fruits, Beef

Cubes of beef, carrots, potatoes, celery and pearl onions cooked in a savory broth.

Note

The savory can be replaced with thyme or sage. The cooking time can vary depending on the size of cubes of beef. The beef should fall apart once ready.

Ingredients

Recipe for 4

Pot-au-feu

600 Gr

Hanger steak

4 Unit(s)

Garden carrot

2 Sprig(s)

Celery

24 Unit(s)

Pearl onion

8 Unit(s)

Fingerling potatoes

2 Clove(s)

Garlic

2 Leaf(ves)

Bay leaf

2 Sprig(s)

Savory

200 Ml

Red wine

500 Ml

Beef broth

10 Sprig(s)

Parsley

Salt and pepper
Vegetable oil

Preparation time: 90 min

Preheat your Oven at 325 °F

Preparation

Cut the beef into cubes. Peel and cut the carrots. Cut the potatoes and celery into cubes of the same size. Mince the garlic, savory and parsley.
Pot-au-feu

In a large sauce pot, sear the beef with a bit of vegetable oil to give the beef a nice coloration. Add all the vegetables other than the potatoes, as well as the garlic, bay leaves and savory. Continue to cook for 2 minutes and then deglaze with the red wine. Once the red wine has reduced by half, add the potatoes as well as the stock. Season with salt and pepper and then transfer to the oven for about 1 hour.
Plating

Separate the pot-au-feu into different bowls and garnish with the chopped parsley.

The savory can be replaced with thyme or sage. The cooking time can vary depending on the size of cubes of beef. The beef should fall apart once ready.

Cooking schedule