POT AU FEU October 30, 2013 by Jill Foucre Leave a Comment Pot au Feu 2013-10-30 13:21:45 Print Ingredients Le beef... One 2-pound brisket One 4-pound pot roast (with bone in if possible) 8 cups cold water 2 cups brown stock 1 large onion, halved 1 large onion, unpeeled 3 cloves 1 head garlic, loose skin (white paper) removed 1 sachet of 5 large sprigs parsley, chopped 1 tsp dried thyme 1 bay leaf 12 whole black peppercorns cracked 1 large clove of garlic, crushed, tie all in a 5x5 inch square of cheesecloth 8 medium carrots, trimmed an peeled 8 small turnips, peeled 4 leeks, cleaned and halved lengthwise 1 small head of cabbage, cored and cut into 6 pieces 6 or 8 red potatoes, skin on and halved Instructions First, soak the brisket and the roast in the water for 1 hour. (This extra step will provide a nutritional and gelatinous consistency to the flavorful broth). Remove the meat, heat the water to boil and then return the meat to the pot and blanche for 4 minutes followed by removing and rinsing in cold water. Before returning to the soaking water, skim off the foam and then return meat to the water. Add the stock and bring just to a boil, then reduce the heat to a simmer. Heat a small skillet until hot and place the onion halves cut side down, sear to a dark brown color. Wrap in cheesecloth and add to the meat pot. Stud the unpeeled onion with the cloves, add to the meat pot with the garlic, and herb sachet....simmer for 2 and 1/2 hours. Make 2 cheesecloth bundles...each with 4 carrots and 4 turnips. Make 2 cheesecloth bundles with 4 leek halves and 3 cabbage pieces each. Add all the bundles to the pot, along with potatoes, and continue simmering over medium heat for 45 more minutes. Notes Le Pot au Feu...a version from a visit to Brittany, France . This can be made with either chicken or beef...enjoy each recipe! By Jean True Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/