Pot au feu
“Slow-cooked on the stove, these tender set-and-forget meals leave plenty of time for their flavours to meld and get to know each other while you put your feet up and wait for the guests to arrive.”
- 500g brisket, no bone
- 1 large clove garlic, finely chopped
- ΒΌ cup parsley leaves, finely chopped
- 3 sprigs thyme, finely chopped
- sea salt
- freshly ground pepper
- 2 oxtail pieces
- 4 beef osso buco pieces
- 3 litres water
- 2 leeks, pale part only cut into large pieces
- 3 carrots, peeled and cut into large pieces
- 4 turnips, peeled and quartered (or whole baby turnips)
- young inside of 1 celery, leaves and stalk cut into large pieces
- 2 cloves of garlic cut in half
- 4-6 waxy potatoes, peeled (such as nicola or kipfler)
- bouquet garni of 2 thyme sprigs, 10 parsley stalks, 2 fresh bay leaves
- 1 tsp peppercorns
- 1 small corn-fed, free-range chicken
- 1 cup white wine
Pot au feu is a classic, old French dish of various cuts of beef - some lean, some gelatinous, always some on the bone - gently poached in a pot with root vegetables, leeks and herbs, sometimes with chicken.
Method
Lay out the brisket and spread it with the garlic, parsley and thyme, and sprinkle with a little salt and a lot of pepper. Roll and tie with string. Place in a pot with the other red meat just snug enough to fit all the ingredients. Cover with water and gently bring to the boil. When just simmering, skim well and reduce heat to a bare simmer. Cook for 2 hours. Add the vegetables, herbs, peppercorns, chicken, wine and, if need be, just enough water to cover everything. Bring to a simmer again, skim well and keep it at a slow and steady low simmer for another 2 hours - or until the meat is meltingly tender. Check for seasoning. Turn off heat and allow to rest for 20 minutes.
To serve
Carve the meats and serve on a platter surrounded by the vegetables and ladle over the broth.
Serve with salsa verde and accompaniments.
