France

Beef Stew (Pot au Feu)

3 lb. boneless beef rump, tied
3 lb. beef marrow bones, sawed into 3-4" pieces
1 veal knuckle, sawed into pieces
2 qt. beef stock
2 T butter
2 onions
2 carrots, peeled, quartered
1 med. tomato, peeled, seeded, chopped
Bouquet garni (parsley, bay leaf, leek, thyme tied into bundle)
6 whole peppercorns
Salt

To prepare the meat, place the rump along with the bones and knuckle into an 8 quart stewpot. Add the beef stock. Cover and bring to a boil. Remove all the foam and scum from the surface of the water.

Melt the butter in a skillet and sauté the onions and carrots for 5-6 minutes.

Meanwhile, reduce the heat under the pot of meat and skim the stock again. Add the onions and carrots to the stock. Also add the tomato, bouquet garni, the peppercorns and salt. Skim again. Partially cover the pot and simmer slowly, skimming as necessary, for 2-1/2 hours. the meat should be almost tender when pierced with a knife. Transfer the meat to a place and cover. Remove the bones from the stock and scoop out the marrow. Reserve marrow and discard bones.

Strain the stock through a fine sieve. Discard the vegetables and skim the surface fat from the stock. Clean the pot, then return the sieved stock to it. Return the meat to the stock and add the following:

6 carrots, peeled, cut into 2" long pieces
3 turnips, peeled, chopped
4 lg. leeks, cleaned, tied
6 new potatoes, scrubbed, quartered

Bring the stock to a boil and simmer uncovered for 30 minutes. Transfer the meat to a carving board, remove the strings, and carve the roast into thin slices. Arrange on a heated platter. Place vegetables around meat. Sprinkle with 2 tablespoons of chopped parsley, if desired. Add chopped marrow to stock and skim as much fat as possible from the stock. Serve along with meat and vegetables, if desired.

 

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France

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• What to Eat
• Menu Guide
• Bastille Day (July 14)

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  • The Bistros, Brasseries, and Wine Bars of Paris by Daniel Young
  • French Women Don't Get Fat by Mireille Guiliano
  • Cooking at Home on Rue Tatin by Susan Herrmann Loomis
  • Foie Gras...A Passion by Michael A. Ginor
  • French Farmhouse Cookbook by Susan Herrmann Loomis
  • Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert
  • Parisian Home Cooking by Michael Roberts
  • Saveur Cooks Authentic French
  • Savoring France by Georgeanne Brennan
  • Simple French Desserts by Jill O'Connor
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• from Kate's Global Kitchen:
  • Foie Gras in France

• A French Menu
  • Cream of Lettuce Soup (Potage Creme de Laitue)
  • Mushroom Salad (Champignons en Salade)
  • Piperade
  • Potato Bake (Gratin Dauphinois)
  • Cheese Puffs (Gougeres)
  • Southern Chicken with Olives (Poulet Nicoise)
  • Peas (Petits Pois)
  • Baked Tomatoes (Tomates a la Provencale)
  • Egg and Bacon Tart (Quiche Lorraine)
  • Baked Sole in White Wine Sauce (Sole Bretonne)
  • Veal Chops with Apple Brandy Sauce (Cotes de Veau au Calvados)
  • Beef Stew (Pot au Feu)
  • Caramel Custard (Creme Caramel)
  • Chocolate Mousse
  • Madeleines

 

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This page modified January 2007

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