Quick Pot au Feu

Name: Quick Pot au Feu
Yield: serves 4 to 6
Ingredients: 8 cups beef stock (page 227) or low-fat, reduced-sodium beef broth; Bouquet garni (8 sprigs of flat-leaf parsley, 6 sprigs of thyme, 2 bay leaves, preferably fresh, 10 whole black peppercorns, tied together in cheesecloth); Coarse salt and freshly ground black pepper; 2 leeks, white part only, quartered to the root, well washed (see page 232), and tied; 8 small red or Yukon gold potatoes; 1 small head green cabbage, quartered; 2 stalks celery, halved crosswise; 4 cloves garlic, halved; 1 pound boneless, skinless chicken breasts or thighs; 1 pound boneless beef rib-eye; 8 small carrots, peeled; 1 pound haricots verts or young, tender green beans, trimmed; 1 baguette, sliced diagonally 1/2 inch thick; Dijon mustard; Cornichons; Freshly grated horseradish; Coarse salt and freshly ground black pepper

December 9, 2011

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.

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