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Le pot au feu, seasonal vegetables and horseradish sour cream

Vegetables and Fruits, Beef

Comfort food at its best! Low calorie for an after holiday meal, a classic recipe.

Note

Again, this is all about the broth and the vegetables' cooking. Make sure the broth is very aromatic and flavorful and that the vegetables are cooked separately as they are the masterpieces, with the meat and the broth, of this delightful recipe.

Ingredients

Recipe for 4

Beef

4 Unit(s)

Marrowbone

50 Ml

White wine vinegar

200 Gr

Beef chuck

200 Gr

Beef top blade

200 Gr

Boneless beef plate

2 Liter(s)

Chicken stock

2 Unit(s)

White onion

6 Unit(s)

Cloves

2 Unit(s)

Carrot

1 Unit(s)

Bouquet garni

3 Clove(s)

Garlic

5 Unit(s)

Black peppercorns

12 Gr

Coarse salt

Vegetables

4 Unit(s)

Baby carrot

4 Unit(s)

Baby green onion

4 Unit(s)

Baby turnip

2 Unit(s)

Celery

Sour cream

5 Sprig(s)

Chives

0.50 Unit(s)

Horseradish

150 Gr

Sour cream

20 Leaf(ves)

Flat parsley

Salt and pepper

Preparation time: 60 min

Mise-en-place

In a big container with cold water and vinegar, submerge the bone marrow in for an entire night.

Cut all the pieces evenly 4x4cm.

Peal the onions the stab them with the cloves. Also peal the carrots and cut the garlic in 2.

With a small spoon, take all the marrow out of the bones.

Peal the rest of the vegetables.

For the sour cream, cut the chives the thinnest you can and beat them with a rubber spatula, into the sour cream vigorously.
Sour cream

Mix the sour cream and chives mix with the grated horseradish.
Seasonal vegetables

In a hot broth, poach the marrow for 3mins.

While doing that in a stewpot with salted water, cook all the vegetables (separately if possible), for 5mins or until slightly al dente. Cool them down at room temperature.

In another pot with cold water cook the potatoes for 8-10mins. Make sure they are cooked through and through with a knife.
Cooking the beef

Put all the meat in a stewpot and cover them with cold water, bring everything to a boil and then let everything simmer with the vegetables. Make sure to be skimming the scum off on all the edges of the pot-au-feu as they will cloud everything. Cook for 1 hour and 30mins

Sieve everything.
Plating

In a plating-bowl, place a piece of each meat in with the vegetables. Drop some broth all over and then spots of sour cream and parsley leaves, here and there.