Pot-au-feu
Ingredients
Directions
Prepare
Place the meat and bones in a pot.
Add 1½ pints of water.
Cook
Bring to a slow boil, skimming frequently.
Wash vegetables carefully before adding.
Add vegetables and herbs gradually after skimming.
Once vegetables are done, remove them and reduce heat to simmer.
Simmer for 4 to 5 hours to extract essence from the meat.
Season lightly with salt.
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
- Meat and bones
- Provide the main flavour and body for the broth as they simmer slowly.
- Vegetables
- Add sweetness and aromatic flavour to the broth as they cook.
The step that matters
Skimming the slow boil. Skimming removes foam and coagulated proteins that rise to the surface, keeping the broth clearer and cleaner in flavour.
“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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