Light Pot Au Feu Recipe by Martine Landrin
Cooking Instructions 3 hr 14 min 1 The day before, place the beef in a large stockpot and cover with water. Bring to a boil and skim off any foam that rises to the surface. Simmer for 2 hours. 2 Add the roughly chopped vegetables and the whole cloves. Continue cooking for another hour. Let cool, then refrigerate overnight. 3 On the day of serving, remove the solidified fat from the surface and bring the pot-au-feu back to a boil. Adjust the seasoning and serve hot. 4 As the pot-au-feu cools, the fat solidifies on the surface, making it easy to remove. That's why it's best to prepare it the day before. This dish also tastes even better when reheated. 5 Thank you for following this recipe and enjoy your meal! 1 The day before, place the beef in a large stockpot and cover with water. Bring to a boil and skim off any foam that rises to the surface. Simmer for 2 hours. 1 The day before, place the beef in a large stockpot and cover with water. Bring to a boil and skim off any foam that rises to the surface. Simmer for 2 hours. 2 Add the roughly chopped vegetables and the whole cloves. Continue cooking for another hour. Let cool, then refrigerate overnight. 2 Add the roughly chopped vegetables and the whole cloves. Continue cooking for another hour. Let cool, then refrigerate overnight. 3 On the day of serving, remove the solidified fat from the surface and bring the pot-au-feu back to a boil. Adjust the seasoning and serve hot. 3 On the day of serving, remove the solidified fat from the surface and bring the pot-au-feu back to a boil. Adjust the seasoning and serve hot. 4 As the pot-au-feu cools, the fat solidifies on the surface, making it easy to remove. That's why it's best to prepare it the day before. This dish also tastes even better when reheated. 4 As the pot-au-feu cools, the fat solidifies on the surface, making it easy to remove. That's why it's best to prepare it the day before. This dish also tastes even better when reheated. 5 Thank you for following this recipe and enjoy your meal! 5 Thank you for following this recipe and enjoy your meal! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Quick & Easy Homemade Fudge Coconut 🥥 Macaroons Ribollita (Italian Vegetable Soup) 🇮🇹 Vietnamese beef pho Baked Quail Breasts on Bed of Rice and Broccoli Quick & Easy Homemade Fudge Coconut 🥥 Macaroons Ribollita (Italian Vegetable Soup) 🇮🇹 Vietnamese beef pho Baked Quail Breasts on Bed of Rice and Broccoli Suran/ Yam Fry Salmon and Avocado Mix Eggs Moong Dal Khichudi & Sada Labra Pizza 🍕 Vegetable poha #CookWithManjulla Shorshe Beans (French Beans in Mustard Sauce) #ChooseToCook Damson and blackberry cheese Ash gourd/Petha curry in Udupi style Chilli Soyabean Indian Salmon Curry| Bengali Delight Suran/ Yam Fry Salmon and Avocado Mix Eggs Moong Dal Khichudi & Sada Labra Pizza 🍕 Vegetable poha #CookWithManjulla Shorshe Beans (French Beans in Mustard Sauce) #ChooseToCook Damson and blackberry cheese Ash gourd/Petha curry in Udupi style Chilli Soyabean Indian Salmon Curry| Bengali Delight