Pot au Feu

by Matthias Schmitt

The French dish
3 ½ hrs


Boiling beef cut of your choice; 1.2kg - Rolled Beef Chuck, Faux Fillet of Beef or Featherblade of Beef
Handful small potatoes, cooked and halved
2 carrots, peeled and cut into 2cm chunks
1 parsnip, peeled and cut into 2cm chunks
Half a neep (swede), peeled and cut into 2cm chunks
A third of a celeriac, peeled and cut into 2cm chunks
1 leek, cleaned and cut into 2cm chunks
6 leaves savoy cabbage, chopped into 2cm chunks
1 clove garlic
Fresh herbs and parmesan to garnish

Pot au Feu


Follow the recipe for boiled beef HERE

Roast vegetables in beef dripping or oil until they take on a bit of colour.

Deglaze with the stock, adding enough to simmer the veg. Simmer until they still have some bite.

Slice your beef across the grain and serve with vegetables and stock.

Garnish with fresh herbs (our chef loves parsley) and freshly grated parmesan.

Chef’s tip: serve with gratinated marrow bones – the flavour combination is superb.

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