Jean-Jacques- our very own Getafix - set to work with his cauldron making a stew of epic proportions.
Beef, vegetables, herbs and seasoning all went into the pot- to simmer for hours in the traditional way.
The result was pure magic.
Pot-au-feu is a traditional Auvergnat stew made from shin of beef, cheek and other cheaper cuts of stewing beef, cooked in a bouillon of herbs and onions with carrots, potatoes, leeks, turnips, swede and celery. The whole lot is simmered in a sealed pot until the meat is tender. It can then be served either as it is, or in two courses- with the bouillon as a soup to start.
Ingredients: to make Pot-au-Feu for 8
1.5 kg shin of beef, 500g beef cheek,(marrow bone if you can get one) or 500g oxtail
|We used 35 kilos!|
|Our carrot mountain|
|Tons of Turnips|
|Enough veg boxes to bury a brontosaurus!|
3 litres water
plenty of salt and pepper
(to serve- gros sel and mustard)
1. Brown the onions to colour the bouillon, add the water to the pot along with the herbs and seasoning
2. Add the veg (peeled and washed but left whole), and bring to a simmering boil.
|Simmer the veg|
4. Leave to cook undisturbed for 3 hours.
5. Serve in a dish with a good selection of meat and veg, with salt and mustard for guests to help themselves.
Not only were 140 people fed that afternoon, but 20 of us volunteer chefs and waiting staff sat down the next day to enjoy 'Les Restes'
|Soup with Ravioli|
And leftover meat for pies, Parmentiers and ragouts.
|Individual Meat Pies|
|Don't forget to feed the birds!|
just as well as we head back to Brexit-torn and beleagured Britain next week!