Quick Pot au Feu
This French dish, which translates to “pot on the fire,” consists of meat and vegetables slowly cooked in water or stock. The broth is traditionally served with croutons as a first course, followed by an entrée of the meat and vegetables. The combination of meat and vegetables varies according to the region. It’s traditionally a slow-cooking dish that takes hours. This version makes use of more tender cuts of meat and therefore cooks much more quickly.
Recipe information
Yield
serves 4 to 6
Ingredients
Garnishes:
Preparation
Step 1
In a large stockpot, add the stock and bouquet garni. Season with salt and pepper. Add the leeks, potatoes, cabbage, celery, and garlic. Bring to a boil over high heat, cover, and decrease the heat to low. Simmer until the vegetables are almost tender, 10 to 12 minutes.
Step 2
Season the chicken and beef with salt and pepper and add to the pot along with the carrots. (Use tongs to move all the ingredients around so the raw ingredients are fully submerged in the stock.) Continue to simmer, partially covered, until the chicken and beef are almost cooked through, about 5 minutes. Add the haricot verts and continue cooking until the beans are tender and the chicken and beef are completely cooked through, an additional 5 to 7 minutes.
Step 3
To serve, remove the leeks and untie them. Divide the leeks and vegetables among shallow serving bowls, followed by the chicken and beef. Taste and adjust the seasoning of the broth with salt and pepper. Ladle some of the broth over the meat and vegetables. Serve with baguette slices, mustard, cornichons, horseradish, and salt and black pepper.
