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Traditional pot-au-feu
SERVES 6 TO 8

3 medium carrots, cut into large 1kg oxtail, optional Put the carrots, onions, leek, celery, garlic and bouquet garni in a large
chunks 1kg baby potatoes casserole, then add the beef along with the bones and oxtail, if using. Pour
2 onions, each studded with 2 salt and pepper over enough cold water to cover. Bring to the boil, skimming o any scum
cloves ½ green cabbage, and fat that rise to the surface. Reduce the heat, cover with a lid and simmer,
1 medium leek, halved and cut quartered and leaves skimming occasionally, for 2½ to 3 hours, until the beef is very tender.
into pieces 4cm long separated
1 celery stalk, sliced About 30 minutes before the end of the cooking time, add the baby potatoes
4 garlic cloves, crushed TO SERVE and continue simmering until cooked through. Remove from the heat, taste
1 bouquet garni baby gherkins the broth and add salt and pepper to taste.
2kg stewing beef, with some fat Dijon mustard To serve, transfer the beef and vegetables to a serving dish, add some broth
left on 1 French-style baguette, and cover with foil to keep warm and moist.
2 or 3 beef bones, optional sliced and toasted
Sieve the broth into a second saucepan, discarding the bones, oxtail and
any other solids left in the strainer. Bring the broth to the boil, then add the
cabbage, reduce the heat and simmer for 5 minutes, until just tender but not
mushy. Lift the cabbage out of the broth and add to the vegetables and beef.
Serve the broth separately as a starter, then serve the beef hot with gherkins,
Dijon mustard and toasted baguette slices. The meat can be eaten cold the
next day too.

Gluten free

TWO COURSES IN ONE DISH
Traditionally the pot-au-feu broth is served
as a starter, then the meat and vegetables
are served with a strong Dijon mustard and
gherkins as the main. It’s important to use
tough beef parts like chuck, cheeks or even
oxtail, if available, as their connective tissue
and fat break down as the beef cooks, resulting
in tender meat.

AUTUMN 2017 FRESH | 5

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