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Le pot au feu, seasonal vegetables and horseradish sour cream

Mains, Beef, Vegetables and Fruits

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

Ingredients

Recipe for 4 persons

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.

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.

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