Pot-au-Phô

It's pot-au-feu time again - when the village comes together for a feast of all things beef and veg. The whole lot is cooked up in an enormous cauldron- and yes, at the end of it you really do have something magic.

M-C adds her magic ingredients to the potion 

This year the village Getafix (or Panoramix if you're French) was the marvellous Marie-Claude:






First, here is her recipe for the best pot-au-feu in the world- (and then I will give you some new ideas for what to do with the leftovers.)

For 8 people:

3 kg of beef ( chuck, shin, cheek and a marrow bone if you can get it or 500g oxtail)
2 onions and 4 cloves of garlic
6 carrots
3 turnips
3 small or 1 large swede
2 sticks of celery
1 bouquet garni of parsley and thyme
3 beef stock cubes
4 bay leaves
6 potatoes
3 leeks
salt and pepper

1. Bring a large pan of cold water ( 3-4 litres)  to the boil and add the beef in large pieces, along with the onions, garlic, herbs and stock cubes

Bring your pot to the boil and add your beef, then the veg progressively

2. Skim the pot from time to time
3. Leave to simmer for an hour then add the vegetables progressively in the order above at intervals of 10 minutes. Cut them into large pieces or leave whole, depending on the size of the veg.
4. Add the potatoes and leeks last.
5. Simmer for at least another hour (It should cook at least 3 hours)

Pot-au-Feu

6. When the meat is tender, spoon it into dishes along with enough veg for each of your guests. Spoon over the bouillon and serve with mustard and seasalt.


Now what about those leftovers?

:Les 'restes'

 In previous years I have made pies:

Pot-au-feu Pies

 or Pasties:

Fill a circle of pastry with leftovers

Fold over and crimp then glaze

Bake at 190 degrees for Pot-au-Feu Pasties

 But this year I have gone for something a bit fusion. I was struck how similar the Pot-au-Feu recipe is to making a Vietnamese Beef Phô- the main difference being the aromats.

I took a bottle of the wonderful magic potion ( the Pot-au-Feu bouillon)

Beef bouillon

and some leftover beef and veg, along with a few more oriental ingredients: 2 tsp ginger, 2 tsp chili puree, 2 tsp Chinese five-spice powder, 2 tbsp soy sauce and a squeeze of lime juice, 3-4 spring onions, 1 tin of beansprouts, some cooked egg noodles and 1 sliced red pepper.

I stir-fried the beef and veg (except the beansprouts) along with the spices:

Stir-fry the beef and veg

I added the beansprouts and cooked noodles:

Add the noodles and beansprouts

Then add the soy sauce and bouillon. Adjust seasoning to your taste ( more soy, more chili etc) and serve in bowls garnished with mint, lime or thai basil.

Pot -au-Phô

After a bowlful of this delicious brew, you'll be ready for anything!

Romans, anyone?