Christmas Pot au Feu
To celebrate Christmas in a delicious and friendly way, try the Pot au feu of Nicolas Darnauguilhem (15/20)!
- Serves: 6 persons
Ingredients
- Meat
- 1kg Beef flat rib
- 1kg Beef chuck
- 1pce of Beef tongue (optional)
- 10-12 pcs of bone marrow (for the broth)
- Vegetable broth
- 1Bouquet garni
- 1pce celery root
- 2carrots
- 1head of Fennel
- 1-2 leeks
- 2white onions
- 1whole garlic
- 2-3 Bay leaves
- Dried coriander and cumin to taste
- Salt to taste
- 5-6L of water
- Roasting vegetables
- 300g Turnips
- 300g Heirloom Carrots
- 12pcs Parsley root
- 12pcs Parsnip
- 8pcs Red beets
- Herb infusion
- 1pc Cumbawa (kaffir lime)
- 1pc Lemongrass
- 1pc Aromatic fennel
- 1-2 tbsp of soy or fish sauce
- Horseradish cream
- 2-3 pcs grated Horseradish
- 2glugs of rapeseed or extra virgin olive oil
- Salt to taste
- Mix together and let stand
Instructions
Step 1
BrothStep 2
Cut the unpeeled carrots in half, then cut them into quarters lengthwise, dice the celery and fennel head, cut the leek into sections. Cut the head of garlic and the unpeeled onion in half. Add to a large pot with the cumin, coriander and bay leaf.Step 3
Add a little salt.Step 4
Add water and bring to a boil. Reduce heat, cover and simmer about 90 min. Strain, reserve. This is the cooking broth.Step 5
Cover and simmer meat from cold water for about 30 minutes.Step 6
Add meat and marrow bones to the cooking broth. Poach for about 3 hours, covered, at boiling point. Skim the top from time to time.Step 7
Roasted vegetablesStep 8
Toss the roasting vegetables in rapeseed or olive oil. Roast in the oven for 35-45 mins at approx. 180 degrees. Slice and add to the simmering broth. Leave carrots whole.Step 9
Adjustment and servingStep 10
Refresh the broth with some Cumbawa zest, lemongrass, aromatic fennel and soy sauce. Adjust the seasoning. Let infuse on the stove for 10 minutes. Baste the meat and vegetables generously.Step 11
Cut the meat perpendicularly to the fibres into slices of about 1 cm thick and arrange with the roasting vegetables. Pour over the broth. Garnish with mountain herbs.Step 12
Serve hot with horseradish cream.