Meal Planner

Kevin traditional potaufeu


A rich and nutritious dish that the whole family are guaranteed to enjoy.

Preparation time: 20 minutes

Cooking time: 200 minutes


Serves: 7 people

  • 2 - Beef Bones
  • 1 - Bouquet Garni
  • 3 medium Carrots
    cut into large chunks
  • 1 - Celery
    stalk, sliced
  • 4 - Cloves
    2 studded into each onion
  • 1 tbsp Dijon Mustard
  • 4 cloves Garlic
  • 0.5 - Green Cabbage
    quartered and leaves separated
  • 1 medium Leek
    halved and cut into pieces 4cm long
  • 2 - Onion
  • 1 kg Oxtail
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 kg SuperValu Baby Potatoes
  • 1 - SuperValu Baguette
    sliced and toasted
  • 2 kg SuperValu Fresh Irish Stewing Beef
    with some fat left on
To Serve:
  • 1 handfull SuperValu Gherkins


  1. Put the carrots, onions, leek, celery, garlic and bouquet garni in a large casserole, then add the beef along with the bones and oxtail, if using. Pour over enough cold water to cover. Bring to the boil, skimming off any scum and fat that rise to the surface. Reduce the heat, cover with a lid and simmer, skimming occasionally, for 2½ to 3 hours, until the beef is very tender.
  2. About 30 minutes before the end of the cooking time, add the baby potatoes and continue simmering until cooked through. Remove from the heat, taste the broth and add salt and pepper to taste.
  3. To serve, transfer the beef and vegetables to a serving dish, add some broth and cover with foil to keep warm and moist.
  4. 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.
  5. 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.

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