Pot au feu

Name: Pot au feu
Total time: 10800 s
Yield: Serves 10 servings
Ingredients: 2.2 lbs chuck roast (about 1 kg); 2.2 lbs beef short ribs (about 1 kg); 2.2 lbs beef shank (about 1 kg); 10 carrots; 3 turnips; 10 potatoes; 2 leeks; 2 celery stalks; 2 onions studded with cloves; 6 garlic cloves; leaf Thyme and bay; cube Salt, bouillon; 4 1/4 cups pot au feu broth (1 liter); 3 1/2 tablespoons butter (50 grams); 1/3 cup all-purpose flour (50 grams); 1 tablespoon mustard

Greg @cook_28571949

Auvergne

Family recipe passed down for 4 generations. We’re keeping the tradition alive, though back then, there were about twenty of us at the table.

Greg @cook_28571949

Auvergne

Family recipe passed down for 4 generations. We’re keeping the tradition alive, though back then, there were about twenty of us at the table.

Saved

Ingredients

3 hours

Serves 10 servings

2.2 lbschuck roast (about 1 kg)
2.2 lbsbeef short ribs (about 1 kg)
2.2 lbsbeef shank (about 1 kg)
10carrots
3turnips
10potatoes
2leeks
2celery stalks
2onions studded with cloves
6garlic cloves
leafThyme and bay
cubeSalt, bouillon
Sauce
4 1/4 cupspot au feu broth (1 liter)
3 1/2 tablespoonsbutter (50 grams)
1/3 cupall-purpose flour (50 grams)
1 tablespoonmustard

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Steps

3 hours

1

Rinse the meat well. Peel and wash all the vegetables.
2

In a large stockpot, add all the pot au feu ingredients except the potatoes. Add enough water to cover, and simmer over low heat for 3 hours.
3

Cook the potatoes separately in salted water.
4

For the sauce, make a roux with the butter and flour. Gradually whisk in 4 1/4 cups (1 liter) of broth, cook for 8 minutes, then add the mustard and adjust seasoning.
5

Arrange the meat and vegetables on a platter and serve with the sauce.