Pot-au-feu recipe
Separate the white and green parts of the leeks. Clean them. Peel the carrots. Peel and roughly chop the rutabaga. Place the green parts of the leeks at the bottom of a large pot. Add the whole beef. The leek greens will act as a bed so the beef doesn't cook directly on the heat.
Ingredients
- 2 kg of beef palleton
- 2 leeks
- 2 turnips
- 1 rutabaga
- Plenty of broth (or clear water)
- 4 bay leaves
- 5 or 6 cloves of garlic
- 1 inch of ginger
- Peppercorns
Method · 8 h 10 min
- Separate the white and green parts of the leeks. Clean them. Peel the carrots. Peel and roughly chop the rutabaga. Place the green parts of the leeks at the bottom of a large pot. Add the whole beef. The leek greens will act as a bed so the beef doesn't cook directly on the heat. Pour in the stock until the meat is completely submerged. Add the peppercorns, bay leaf, and unpeeled garlic cloves. Bring to a boil, then reduce to a simmer. Skim the broth regularly. The meat is cooked when it offers no resistance when pressed. This can take 2, 3, or even 6 hours. Remove the meat from the heat to let it rest and cook the vegetables (leek whites, rutabaga, carrots, and turnips) in the broth. Add the ginger, peel and all. Check for doneness by inserting the tip of a knife into the vegetables. This usually takes about 20 minutes. When the vegetables are almost cooked, slice the meat (2 per plate) and heat it for 5 to 20 minutes in the pot.
- Plate the dishes. Serve with mustard and pickles.
