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Pot au Feau
Pot au Feau is a traditional French recipe for what has to be the ultimate in one-pot cookery. The recipe calls for more than half a dozen different kinds of meat that are cooked slowly in a vegetable broth. The full recipe is presented here and I hope you enjoy this classic French version of Pot au Feau.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Serves:
6–8
Rating: 
Tags : Beef RecipesChicken RecipesLamb RecipesFowl RecipesVegetable RecipesFrench Recipes
This is a classic French one-pot dish that includes
lots of different kinds of meat. You can vary these at will, but chicken and beef really do need to figure in the mix.
Ingredients:
1.5kg beef shin
500g beef forequarter flank
500g bladebone
500g rump
500g oxtail
200g rib bones
5 calf marrow bones in 3cm lengths
500g veal knuckle
500g neck of lamb
1.5kg chicken
2 leeks
4 medium carrots
3 ripe tomatoes
4 sticks of heart celery
3 medium onions
1 fennel bulb
1 parsnip
12 cloves garlic, whole
2
bayleaves
1 sprig thyme
3 fresh
sage leaves
12
black peppercorns
Method:
Arrange the meats in a heavy pan, adding the marrow bones on the bottom, then the beef and then the other meats. Add enough water to cover the meat and set over a gentle heat. Once the stock is boiling add the vegetables peeled but whole. The only exception being the leeks which should be sliced lengthways and then tied to hold them together. Note that the meats will be ready at different times: the chicken first. Remove the meat from the pot as they are done and transfer to a separate dish, using stock to keep them warm.
Chop the meats and arrange on a plate. Garnish with the chopped vegetables and plenty of stock then serve. This dish is wonderful served with new potatoes.
