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Quebec Style Pot au Feu

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Margi Cintrano View Drop Down
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    Posted: 07 October 2012 at 07:20
uploads/206/062843_french_pot_feu.jpg
 
Photo Courtesy: 123Rf Public Domain Stock Uncopyrighted Series.
 
POT AU FEU is a single French pot stew that becomes several courses. Normally, the marrow bones are served with toast and then, the meat varieties chosen for the traditional pastoral dish are presented with seasonal autumn & winter vegetables as a main course.
 
The broth can also be a separate course, or can be ladled over the meats & vegetables along with some Dijon Mustard, cornichons, pickles and horse radish, and red wine of choice.
 
Here is Mom Eva´s recipe ...
 
Quebec Style Pot au Feu    
 
Serves 6 to 8 People ...
 
4 pounds of bone in beef roast of choice ( or a pork roast of choice )
4 pounds of bone in beef short ribs ( or pork short ribs of choice )
6 shallots whole
2 medium carrots halved lengthwise
6 quarts water
2  stalks celery of 3 inches each
6 parsley sprigs ( sub dry if unavailable )
6 thyme sprigs ( sub dry if unavailable )
2 Turkish bay leaves or 1 California
1/4 tsp. freshly ground black pepper
8 small leeks ( 2 1/2 pounds ) or 4  large leeks
1 pound boiling onions unpeeled for boiling
8 two inch beef or veal marrow bones ( optional )
8 small carrots peeled and trimmed
1 pound small orchid colored turnips peeled and sliced into one inch wedges ( can sub potatoes )
 
Equipment: a 12 quart pot; cheesecloth; kitchen string and Kosher Salt. Finely grated Horse radish and pickles of choice.
 
Garnish: chopped parsley.
 
COOK MEATS ...
 
1) preheat oven to 425 degrees farenheit
2) pat the rinsed meats dry and rub with 2 1/2 tsps. Kosher salt and arrange in one layer in a large shallow baking pan with quartered onions and halved carrots. Roast and occasionally turn until meats and vegetables are golden brown, about 38 to 42 mins.
3) Transfer the meats and veggies to the Pot with all the juices from the roasting Pan
4) deglaze the roasting pan, with a little chilled water, scraping up brown bits
5) now, add 6 quarts of water and 1 tsp. salt and bring to simmer, skimming the foam & fat from the surface
6) tie the celery stalks, the parsley sprigs, thyme sprigs, bay leaves, peppercorns and clove in a cheesecloth bundle and add to the pot.
7) slice the green part of the leeks, reserving remainder, and wash well
8) Add the leeks to the pot
9) gently simmer on fuego lento ( slow flame ) uncovered ( skim fat as necessary ) for 3 hours or until meats are very tender
 
PREPARE LEEKS & ONIONS NOW ...
 
From the leeks, keeps ends intact and starting 1 1/2 inches from root end, slit each leek lengthwise and wash between the layers.
 
Tie the leeks in 2 bunches, tying each bunch in two places to insure they are tied well.
 
Blanch the boiling onions in a medium sauce pan of boiling water and then, drain well and peel.
 
COOK MARROWBONES AND VEGETABLES IN THE BROTH ...
 
1) Preheat the oven to 200 degrees farenheit with rack in lower third of oven
2) transfer the meats to a shallow baking pan and discard bones from short ribs
3) keep warm covered with Foil in oven
4) discard cheesecloth bundle and cooked onions and carrots from the stock, then skim fat and and keep broth warm
5) arrange marrowbones if using upright in 1 layer in medium saucepan & add enough broth from pot, 1 cup to cover bones
6) add 1 tsp. salt and simmer gently uncovered until marrow is soft 17 to 20 mins.
7) while marrow bones are cooking; simmer boiling onions and leeks with 1 tsp salt and 1/2 tsp freshly ground blk. pepper in remaining broth in large pot uncovered 15 mins.
8) add small carrots and turnip wedges and simmer uncovered until all are tender 15 mins.
9) SERVE POT AU FEU: transfer marrow bones with tongs to a platter, and discard liquid and serve with French style Baguette.
10) Carve the roast meat
11) Transfer veggies well drained to platter
12) season and readjust to taste with salt and black freshly ground pepper
13) season broth to taste
14) add the vegetables and short rib meat to a soup tureen and pour the broth over
15) ladle the extra broth over the roast meat and serve with Mustard, Pickles & Horseradish grated or thinly sliced
 
*** This can be served in 2 or 3 courses. Serve with a French Red Wine of choice and / or a chilled beer of choice and crusty oven hot bread.
 
ENJOY,
Margi.
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