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recipes:pot-au-feu [2016/11/15 12:36] – jmarcos | recipes:pot-au-feu [2016/11/21 21:06] (current) – external edit 127.0.0.1 | ||
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+ | {{ : | ||
+ | ====== Pot-Au-Feu ====== | ||
+ | /* Description */ | ||
+ | |||
+ | To simplify and streamline pot-au-feu, we used easy-to-find, | ||
+ | |||
+ | <WRAP right> | ||
+ | |**Preheat: | ||
+ | |**Prep:** 0: | ||
+ | |||
+ | |||
+ | ====== Ingredients ====== | ||
+ | **Meat Ingredients: | ||
+ | * 3-1/2 to 4-lbs beef chuck-eye roast, boneless | ||
+ | * 1-1/2-lbs marrow bones | ||
+ | * Kosher salt | ||
+ | * 1 onion | ||
+ | * 1 celery rib | ||
+ | * 3 bay leaves | ||
+ | * 1 teaspoon whole black peppercorns | ||
+ | |||
+ | **Parsley Sauce Ingredients: | ||
+ | * 2/3 cup minced fresh parsley | ||
+ | * 1/4 cup Dijon mustard | ||
+ | * 1/4 cup minced fresh chives | ||
+ | * 3 tablespoons white wine vinegar | ||
+ | * 10 cornichons, minced | ||
+ | * 1-1/2 teaspoons ground black pepper | ||
+ | |||
+ | **Vegetables: | ||
+ | * 1-lb small red potatoes, between 1″-to-2″. | ||
+ | * 6 carrots | ||
+ | * 1-lb asparagus | ||
+ | * Kosher salt and pepper | ||
+ | * Flake sea salt | ||
+ | |||
+ | ====== Directions ====== | ||
+ | - Adjust oven rack to lower-middle position and heat oven to 300 degrees. | ||
+ | - Pull your chuck roast into two pieces, which should naturally come (mostly) apart at the seam. Trim away any large knobs of fat. Sprinkle with 1 tablespoon of kosher salt, then use 3 pieces of kitchen twine per piece to tie into two separate loaf shapes. | ||
+ | - Peel and quarter onion and thinly slice celery stalk crosswise (not lengthwise). | ||
+ | - Put tied beef, bones, onion, celery, bay leaves, and peppercorns into Dutch oven. Add cold water until it comes up halfway the sides of roasts; about 4 cups. Set over high burner until simmering. Partially cover the Dutch oven and put into 300-degree oven for 3-1/4 to 3-3/4 hours, flipping beef over halfway through cooking time. | ||
+ | - Meanwhile prepare the parsley sauce, by combining all ingredients into small bowl, cover and set aside at room temperature. | ||
+ | - Towards the end of cooking time; prepare your vegetables. Cut your potatoes in half (or quarter any potatoes that are larger than 2″). Cut carrots in half cross-wise; then quarter the thick halves length-wise, | ||
+ | - When the meat is fully tender, a sharp knife can easily slips into meat, but it should not be shreddable, remove the pot and turn off oven. Use tongs to remove beef loaves and set on large platter and tightly cover with aluminum foil. Return to turned-off oven to keep the meat warm while you finish cooking. | ||
+ | - Set bones on cutting board and use the end of a spoon to remove the marrow. Mince marrow until it is paste-like and add 2 tablespoons to parsley sauce. | ||
+ | - Strain broth through fine-mesh strainer into medium bowl. Use a ladle to skim and discard the fat from the broth (I used a fat separator). Measure out broth (I had just under 2 cups), and augment with cold water to make 6 cups; adding back to Dutch Oven. | ||
+ | - With the Dutch oven over high burner, add potatoes and bring up to a simmer. Reduce burner and continue to simmer for 6 more minutes. Add carrot sticks and cook for 10 minutes. Finally, ass asparagus and continue to cook all vegetables for 3 to 5 minutes; until everything is tender. | ||
+ | - Use a slotted spoon to remove vegetables to large bowl, and toss them with 3 tablespoons of the parsley sauce; sprinkling with salt and pepper. | ||
+ | - Taste broth and adjust salt; leaving in pot. | ||
+ | - Remove beef from oven and set of cutting board. Cut away twine and slice against the grain into 1/2″ thick pieces. | ||
+ | - Arrange large, shallow bowls into individual servings. Arrange vegetables, slices of beef, and drizzle with 1/3 cup broth. Top with a dollop of parsley sauce, and sprinkle meat with flaky sea salt. Serve, passing the extra parsley sauce separately. | ||
+ | |||
+ | |||
+ | ====== Notes ====== | ||
+ | |||
+ | |||
+ | |||
+ | /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | ||
+ | /* | ||
+ | ====== Nutrition ====== | ||
+ | |Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): | | ||
+ | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | | ||
+ | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | | ||
+ | */ | ||
+ | |||
+ | |||
+ | {{tag> | ||
+ | /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, | ||
+ | replacing the " | ||
+ | |||
+ | /* | ||
+ | ---Recipe Types--- | ||
+ | Appetizer | ||
+ | Beverage | ||
+ | Beverage/ | ||
+ | Bread | ||
+ | Bread/ | ||
+ | Bread/ | ||
+ | Brines-Marinades-Rubs | ||
+ | Breakfast | ||
+ | Casserole | ||
+ | Canning-Freezing | ||
+ | Condiment | ||
+ | CrockPot | ||
+ | Dessert/ | ||
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+ | Dip-Spread | ||
+ | Entertaining | ||
+ | Grilling-BBQ | ||
+ | Holiday | ||
+ | Kid-Friendly | ||
+ | MainDish | ||
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+ | MainDish/ | ||
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+ | Pasta | ||
+ | Pizza | ||
+ | Roast | ||
+ | Salad | ||
+ | Salad/ | ||
+ | Sandwich | ||
+ | Seasoning | ||
+ | Side | ||
+ | Snack | ||
+ | Soup | ||
+ | Stew-Braise | ||
+ | Stir-Fry | ||
+ | Vegetarian | ||
+ | |||
+ | ---Recipe Cuisines--- | ||
+ | American | ||
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+ | Latin | ||
+ | Latin/ | ||
+ | Latin/ | ||
+ | MiddleEastern | ||
+ | MiddleEastern/ | ||
+ | MiddleEastern/ | ||
+ | MiddleEastern/ | ||
+ | |||
+ | ---Recipe Sources--- | ||
+ | 365Recipes | ||
+ | 365Recipes/ | ||
+ | 365Recipes/ | ||
+ | 365Recipes/ | ||
+ | AmericasTestKitchen | ||
+ | AmericasTestKitchen/ | ||
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+ | BetterHomesGarden | ||
+ | Bon Appetit | ||
+ | Chowhound | ||
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+ | GoodEats | ||
+ | Gourmet | ||
+ | HDawson | ||
+ | AMarcos | ||
+ | DMarcos | ||
+ | JMarcos | ||
+ | KMarcos | ||
+ | JPhalen | ||
+ | |||
+ | ---Recipe Ratings--- | ||
+ | 5★ | ||
+ | 4★ | ||
+ | 3★ | ||
+ | 2★ | ||
+ | 1★ | ||
+ | No★ | ||
+ | |||
+ | |||
+ | ---Recipe Alerts--- | ||
+ | RecipeNeeded | ||
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+ | TagsNeeded | ||
+ | |||
+ | */ | ||
+ | ~~DISCUSSION~~ | ||