Pot-Au-Feu Menagere Recipe

Name: Pot-Au-Feu Menagere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts of water; 1 marrow bone; 3 pounds brisket; 1 pound large carrots peeled and cut into big chunks; 1 pound leeks, whites sliced lengthwise, green ends chopped; 1 whole onion, peeled; 2 whole garlic cloves, peeled; 1 large slice (1 inch thick) of celery root or yellow turnip, peeled; 1 to 2 tablespoons salt; Freshly ground black pepper to taste; 3 leaves of savoy cabbage; 4 potatoes, peeled and sliced in two lengthwise; 1 1-inch-thick slice of stale bread for each serving; 1 cup grated Gruyere cheese; Coarse (kosher) salt, horseradish or mustard as condiments

Servings: persons

6 quarts of water
1 marrow bone
3 pounds brisket
1 pound large carrots peeled and cut into big chunks
1 pound leeks, whites sliced lengthwise, green ends chopped
1 whole onion, peeled
2 whole garlic cloves, peeled
1 large slice (1 inch thick) of celery root or yellow turnip, peeled
1 to 2 tablespoons salt
Freshly ground black pepper to taste
3 leaves of savoy cabbage
4 potatoes, peeled and sliced in two lengthwise
1 1-inch-thick slice of stale bread for each serving
1 cup grated Gruyere cheese
Coarse (kosher) salt, horseradish or mustard as condiments

1
In a 10-quart stock pot, bring water to boil with the marrow bone in.
2
When the water is boiling add the meat.
3
As the gray scum starts to rise, skim it from the surface of the water.
4
Continue skimming periodically until the water is clear.
5
This may take as long as one hour.
6
While skimming, peel and prepare the vegetables.
7
After stock has cooked one hour and 15 minutes, add carrots, leeks, onion, garlic, celery root or turnip, salt and pepper.
8
Let simmer partly covered for 20 minutes.
9
Then add cabbage leaves and potatoes and continue simmering for 20 minutes or until potato is just tender.
10
To serve, place a slice of bread in each soup plate.
11
Sprinkle 1/4 cup of Gruyere on each slice.
12
Place hot bouillon with one or two carrot slices and one or two potatoes in a tureen.
13
Ladle hot bouillon over the bread.
14
As a second course, serve the meat surrounded with the vegetables.
15
Pass a small bowl of coarse salt; Americans may prefer to serve horseradish or mustard.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 quarts of water, 1 marrow bone, 3 pounds brisket, 1 pound large carrots peeled and cut into big chunks, and more.

Yes, Pot-Au-Feu Menagere falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pot-Au-Feu Menagere

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