Pot au Feu (serves 4)
Chef Frédéric Perrier, Aura Brasserie
- 1 Beef Shank, Trimmed
- 1 ½ lbs. Pork Belly
- 1 lb. Ham Hock (Jambonneau)
- 1 Whole Chicken, about 3 lbs.
Season above ingredients with sea salt & fresh ground pepper, to taste
- 1 Head of Cabbage, about 2 lbs.
- 1 Medium Yellow Onion, Diced
- 2 Garlic Cloves
- 1 Leek, Washed & Cut into 1” wide pieces
- 1 Turnip, Diced
- 8 New Potatoes, about 1 lb.
- 6 Small Carrots, Peeled & Trimmed, about 1 lb.
- 1 Bouquet Garni (Rosemary, Bay Leaves, Thyme)
- 1 Baguette, Sliced
- Fresh, Grated Horseradish, To Taste
- ½ Cup Crème Fraiche
- Zest of 1 Small Lemon
Season with Sea Salt & Cracked Black Pepper, to Taste
1. Submerge beef shank in large pot with leeks, cabbage, onion & garlic.
Using high heat, cover, bring to a boil.
Once boiling, lower heat and continue to simmer slowly for 45 minutes.
Adjust cover slightly to break the seal.
2. After 45 minutes, add pork belly, chicken, ham hock, all remaining vegetables and bouquet garni to pot.
3. Cover, without sealing completely, and simmer. Cook on low boil for 1 ½ hours or until meat is tender when stuck with knife.
4. Prepare croutons (sliced baguette). Coat with horseradish & crème fraiche mixture.
5. Serve the meats and vegetables in a shallow bowl with a little of the broth.
Serve horseradish croutons alongside. BON APETIT!
Tip: Use remaining broth to make a Bouillon Gras!