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Pot au feu

Recettes salées Automne Hiver Plus d’une heure Difficulté facile Autocuiseur
Prep time
20 minutes
Cooking time
1h30
Serves
6 people

Method

  1. Peel the onion and insert a clove. Cut the leeks in half or in thirds, wash, and tie together
  2. Peel the carrots and turnips but keep them whole. Rinse the meat.
  3. Heat 2 liters (8 and 1/3 cups) of water in the pressure cooker, then add the meat, onion, a carrot, a leek, a turnip, the bouquet garni, salt, pepper, the spices, and some caramel coloring.
  4. Close the lid and cook. When the steam starts to escape, lower the heat and cook for 1 hour.
  5. Remove the pressure cooker from the heat. Depressurize before opening.
  6. Add the vegetables and marrowbone.
  7. Close the lid and cook. When the steam starts to escape, lower the heat and cook for another 15 minutes.
  8. Remove the pressure cooker from the heat. Depressurize before opening. Use a ladle to remove the layer of fat from the broth.
  9. Remove the meat, marrowbone, and vegetables with a skimmer and place in a warm serving dish.
  10. Strain the stock and use it to swell tapioca, vermicelli, or some other starch to serve with your stew. Season as needed.
  11. If you want to serve potatoes with your pot-au-feu, cook some peeled potatoes in some of the stock for 15 minutes in the pressure cooker.

Ingredients

  • 1 onion
  • 1 clove
  • 3 leeks
  • 5 carrots
  • 5 round turnips
  • 4 potatoes
  • 1.8 kg (4 lbs) beef (rib, chuck, shin, oxtail, or brisket)
  • 200 g (7 oz) veal shank with marrowbone
  • 1 bouquet garni (parsley stems, thyme and bay leaf tied together)
  • 2 cloves of garlic
  • 1 stalk of celery

Utensil

Pressure cooker

Pressure cooker

Why use a pressure cooker?

It's the perfect utensil for the busy and efficient cook. Thanks to its amazing speed you will save precious time for other activities...

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