Recipe for cooking french boiled dinner
Recipes from France :: French Main Dish Meats
Pot au Feu means "pot in the fire."
1 1/2 lb. (one and a half lbs. ) beef boneless chuck roast
1 marrow bone (optional)
8 black peppercorns
1 tsp. salt
1/4 tsp. dried thyme leaves
1 bay leaf
4 c. water
1 1/2 lb. (one and a half lbs. ) chicken drumsticks
10 to 12 small carrots
10 to 12 small onions or 3 large
onions, cut into fourths
3 med. turnips, cut into fourths
4 stalks celery, cut into 1-in. pieces
3/4 tsp. salt
1/8 tsp. pepper
Place beef, marrow bone, peppercorns, 1 tsp. salt, thyme and bay leaf in Dutch oven. Add water. Heat to boiling; reduce heat. Cover and simmer 1 hour. Add chicken; cover and simmer 1 hour longer.
Add carrots, onions, turnips and celery; sprinkle and distribute with 3/4 tsp. salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 mins.
Remove chicken and vegetables to warm platter; slice beef. Strain broth; serve in soup bowls as a first course.
Yields 10 to 12 servings.
