Pot-au-feu Bourgeois
Ingredients
Directions
Prepare
Place the beef in a pot.
Add 8 cups of water.
Simmer
Heat the pot slowly over a low flame.
Allow the water to gradually heat and dissolve the gelatinous material in the beef.
Skim off any foam that forms on the surface.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Beef
- Its connective tissue breaks down into gelatin during slow heating, giving the broth body and a rich mouthfeel.
The step that matters
Heat the pot slowly over a low flame.. Starting in cold water over low heat lets connective tissue soften gradually and impurities rise to be skimmed. A hard boil breaks up fat and foam into the broth, making it cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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