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Pot-au-feu (mf)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	French	Dishes, Main	1	Servings

INGREDIENTS

2	lb	Beef short ribs, cut into
		pieces
3	qt	Water, or stock 3-4qt
2		Onions, peeled stuck with
		cloves
2		Carrots, peeled and halved
2		Tomatoes, chopped
		CHEESECLOTH
		Parsley sprigs
		Bay leaf
1		Sprig fresh thyme, or dried
10		Whole black peppercorns
8		Cloves peeled garlic
8		Carrots, peeled cut in 1
		1/2" pieces
4		White turnips, peeled cut
		in 1 1/2" pieces
8		Boiling potatoes, scrubbed
		clean
2	lb	Cabbage, cored cut into
		wedges
		Salt and freshly ground
		black pepper
		Chopped parsley for garnish
		Horseradish
		Cornichons
		Mustard
		Parsley vinaigrette
		Garlic mayonnaise

INSTRUCTIONS

In an 10 to 12 quart stock pot or soup kettle combine beef with short
ribs and cover with stock or water by 4 inches. Bring to a boil over
moderate heat; as the stock begins to boil, carefully skim all foam
and scum from surface and discard. Reduce heat to low, skim again,
then add onions, carrots, tomatoes and bouquet garni. Skim again;
cover the pot, leaving the lid ajar and simmer as slowly as possible,
skimming on occasion. Cook for 2 to hours or until meat is almost
tender. Remove meats. Strain the liquid through a sieve lined with
dampened double layer of cheesecloth. Discard seasoning vegetables  and
bouquet garni; remove surface fat. (If you do this on one day,  before
you finish the dish, store meat and liquid separately.)  Transfer stock
to a clean pot. Return the meat to the liquid along  with the carrots
and turnips. Bring the liquid to a boil, season with  salt and pepper
and simmer for 30 minutes or until carrots, turnips  and meats are
tender. Meanwhile boil the potatoes separately (when  done, leave in
water off heat) and steam cabbage wedges separately  for 8 minutes or
until just tender.  To serve, degrease the liquid and season with salt
and pepper. Remove  meat from liquid, discard strings and carve into
1/4-inch slices,  remove short rib bones and cut into chunks. Transfer
slices of meat,  a portion of potatoes, cabbage, carrots, turnips into
a deep soup  plate. Ladle liquid over the top and garnish with parsley;
serve as  main course soup.  Or, serve soup liquid first, garnished
with parsley and serve meat,  vegetables, potatoes and carrots as a
second course, accompanied by 1  or more accompaniments and a good
French bread.  Yield: 8 servings Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights  Reserved Posted to MC-Recipe Digest V1 #348  Recipe
by: COOKING MONDAY TO FRIDAY SHOW #MF6744  From: 4paws@netrax.net
(Shermeyer-Gail)  Date: Fri, 20 Dec 1996 17:35:17 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5861 Calories From Fat: 3431 Total Fat: 381.4g Cholesterol: 777.3mg Sodium: 13905.6mg Potassium: 10729.3mg Carbohydrates: 421.6g Fiber: 69g Sugar: 133.5g Protein: 200.8g