RCI-SP.004.0254.001
Pot-au-feu
Use round Steak or top grade chuck instead of brisket, a tougher cut requiring a much longer cooking time. Simmer meat and vegetables in beef broth, instead of water alone, to give the dish a better flavor.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyintermediate
Ingredients
- lbs top-grade chuck Steak or 1 lbs top round Steak1 3/4 unit
- 28 oz
- 1 unit
- lbs carrots1 unit
- ea bunch - celery1 unit
- ea sprig parsley1 unit
- 1 1/2 tsp
- 1 tsp
- ea soup bone1 unit
- lbs leeks1 1/2 unitwashed, trimmed 6"
- lbs turnips1 unitcut into 1" wedges
Method
1
Cut the chuck steak or round steak into 2-inch chunks and place in a large pot with the soup bone and beef broth.
2
Bring the broth to a boil, then reduce heat to a simmer and skim any impurities from the surface for the first few minutes.
5 minutes
3
Add the parsley sprig, thyme, celery bunch, and salt to the pot and stir to combine.
4
Simmer the broth and beef for 45 minutes until the meat is beginning to become tender.
45 minutes
5
Cut the potatoes into 2-inch chunks and peel the carrots, cutting them into 2-inch lengths.
6
Add the potatoes, carrots, and turnip wedges to the pot and stir well.
7
Simmer for an additional 30 minutes until the vegetables are tender and the beef is fully cooked.
30 minutes
8
Add the trimmed leeks to the pot during the final 10 minutes of cooking.
9
Taste and adjust seasoning with additional salt if needed, then serve the pot-au-feu in shallow bowls with the broth, beef, and vegetables distributed evenly.