Tuesday, March 13, 2007

Our Recipe of the Month: Genuine Pot au Feu!

This essential French dish is not only insanely delicious, it is very easy to make, if somewhat time consuming. Do not bring your malice or malcontent to this recipe. If you make it with love, you will be loved and perhaps worshipped forever by anyone who tastes it. Pot au feu takes two days to make!

You will need:

Meat: I made this with one beef brisket and one oxtail. You gotta have that bone in there for flavor. Veggies: 7 large carrots cut in big pieces, 4 turnips quartered (remove bitter root end), 6 medium potatoes peeled and halved, 5 leeks, halved lengthwise and cut in big pieces, 2 ribs celery cut in half, 2 large onions peeled. Herbs and Spices: 4 cloves garlic, 6 cloves, 4 bay leaves, 10 sprigs fresh parsley, 10 sprigs fresh thyme, 12 black peppercorns, coarse salt, black pepper.

Put meat into a large stockpot and fill with cold water. Bring to almost boiling and reduce heat to simmer. Spoon off scum. Add celery, 1 of the carrots, 1 of the leeks, garlic, thyme, parsley, peppercorns, salt, pepper and bay leaves. Stick the cloves in the onions and put whole into pot.
Simmer for 2.5 hours. Remove meat and let cool on plate. Throw out vegetables and let broth cool. Taste broth and salt to taste! Refrigerate meat and broth overnight in separate containers.
The next day bring broth to a boil and reduce heat. Add meat and remaining vegetables. Simmer for one hour.

To serve: Put a portion of meat in shallow dish. Add generous veggies. Ladle with broth. Eat and die from pleasure. Drink wine with this, fools. And, christ, have some nice crusty bread too.
If you have any questions or concerns about making pot au feu, please feel free to post them! If you make a batch, let us know how it turned out.

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