Thursday, April 2, 2009

Pôt au Feu (Beef Stew with Vegetables)

Traditional French dish, ideal on a cold winter night. Key to the success of this recipe is the cut of meat you choose as it has to have some fat in order to be super delicious. Personally, I recommend the center cut shank with the bone (and the tasty marrow) in the middle. The best part is that it is quite cheap at your favorite supermarket.


center cut shank
whole carrots
leeks (not absolutely needed)
1 onion (not absolutely needed)

We are going to use a pressure cooker to speed up the cooking process because who wants to wait 3 hours to eat something? Well, not me.


Put some cold water in the pressure cooker
Put the meat in the cooker just like that (you do not sear it)
Turn on the stove thingy full throttle and let's start to heat things up
Peel the carrots, turnips, parsnips. Take the onion and stick a few cloves into it. Tie each leek (after a good wash of course) with some kitchen string so that it does not desintegrate. Dump all that good stuff into the cooker.
Close the cooker and once it releases steam, you have just one hour to wait before you can enjoy the fruits of your labor. Yes, that's all there is to it.

The Pôt au Feu is traditionally served with mustard (the Maille stuff of course) and/or red wine vinegar.
Serves about 4-6

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