Jean-Luc’s Simple Pot-au-Feu
Prep time: 30 minutes
Cook time: 3 hours in a Dutch oven, 1.5 hours in a pressure cooker*
Serves 6
Great for: a winter family dinner
Wine suggestion: a hearty Bordeaux
1 tablespoon extra virgin olive oil
1 cup lardons or cubes of pancetta
2 cloves garlic, peeled, de-germed, and finely minced
3 pounds lean stewing beef/brisket/rump roast
2 marrow bones (optional)
2 cups beef stock
1 1/2 teaspoon black peppercorns
3 cloves
1 bouquet garni (thyme tied to a few bay leaves)
4 carrots, peeled and sliced in 2-inch-long rounds
3–4 leeks, sliced in two-inch-long rounds
3 celery stalks, roughly chopped
2 onions, peeled and quartered
1/4 cup finely chopped flat-leaf parsley, plus extra for garnish
1/4 cup finely chopped fresh tarragon, plus extra for garnish
6 medium-sized red or golden potatoes, halved
1/2 small green cabbage, heart removed, sliced in quarters
(optional)
2 rutabagas, peeled and quartered
1/4 cup finely chopped fresh chives, for garnish
Salt and freshly ground black pepper, to taste
Whole grain or Dijon mustard, for serving
Heat up a Dutch oven or large pot with a tablespoon of oil. Cook
the lardons with the garlic
until brown, and remove with a slotted spoon, setting aside on a paper towel.
Season the beef with salt and pepper, and in the same pot, sear the beef on all
sides until brown. Add the lardon/garlic mixture back to the pot. Place
the marrow bones (if using), beef stock, spices and herbs in the pot, seasoning
with salt and pepper. Add in the carrots, leeks, celery, onion, parsley, parsley, and tarragon. Add enough
water into the pot to cover the meat and vegetables. Bring to a boil,
then lower the heat to simmer. Cover with a lid and cook for 2 hours. Add the
potatoes, cabbage (if using), and rutabagas to the pot. Cover and simmer for
one more hour. Remove the bouquet garni before serving. Season with
salt and pepper to taste.
To serve, place the beef on a carving dish and cut into individually
sized portions. Place the meat in bowls, covering with the broth and
vegetables. Garnish with parsley, chives, and tarragon. Serve with a crusty
baguette and Dijon mustard on the side.
* If using a pressure cooker, once the beef is prepared, add
all the ingredients to the pot at once, bring to a boil, cover, lower heat, and cut the cooking time in
half.
TIP: Drain extra broth into a tupperware container and freeze for homemade beef stock!
