Pot-au-feu is a French dish consisting of beef, vegetables (usually carrots, potatoes, leeks, turnips, and celery), and broth. It is typically cooked in a pot over low heat for several hours.
CUT MEAT INTO 1 CUBES.
PLACE MEAT IN A DUTCH OVEN, WITH THE BROTH.
ADDENOUGH WATER TO COVER THE MEAT.
OVER MEDIUM HEAT, BRING TO A BOIL.
ADD SOUPBONE TO BOILING POT.
PREPARE VEGETABLES, CUT CELERY INTO 4 STRIPS, CUTPOTATOES INTO WEDGES, CUT CARROTS INTO 4 STICKS.
WHEN BEEF BOILS, SKIMANY FOAM OFF THE SURFACE.
ADD PARSLEY, THYME, SALT AND PREPARED VEGETABLES.
NOTE:: (ADD LEEKS AND TURNIPS IF DESIRED.
)IF NECESSARY, ADD WATER TO COVER VEGETABLES.
COVER POT.
SIMMER FOR ABOUT 20MINUTES.
REMOVE PARSLEY.
SERVE FROM POT.
PER SERVING: 330 CAL, 23 g.
PRO, 18 g.
FAT, 19 g.
CARBS, 828 mg.
SODIUNNOTE: SERVE WITH CRUSTY BREAD, KOSHER SALT AND PREPARED HORSERADISH.
NOTE: USE ROUND STEAK OR TOP GRADE CHUCK INSTEAD OF BRISKET, A TOUGHER CUTREQUIRING A MUCH LONGER COOKING TIME.
SIMMER MEAT AND VEGETABLES IN BEEFBROTH, INSTEAD OF WATER ALONE, TO GIVE THE DISH A BETTER FLAVOR.
LEAVE SKINON TURNIPS AS THEY GIVE THE DISH COLOR AND HAVE MUCH NUTRITIONAL VALUE.