Recipe courtesy of David Rosengarten

Pot au Feu

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  • Total: 4 hr
  • Prep: 15 min
  • Cook: 3 hr 45 min
  • Yield: 8 to 10 servings
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Ingredients

For the vegetable garnish:

Directions

  1. In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.
  2. With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.
  3. Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.
  4. Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon
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