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

Mains, Beef, Vegetables and Fruits

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

Ingredients

Recipe for 12 Tapas

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
  • Vegetable oil
  • Salt and pepper

Preparation time: 90 min

  • 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.

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