Discover\u00a0 the pot-au-feu and foie gras, recipe by Ch\u00e2teau Ph\u00e9lan S\u00e9gur\u2019s Chef. To be enjoyed with a 2004 vintage.<\/p>\n
For 8 people.<\/p>\n
– 750 g marrowbone<\/p>\n
– 1 kg brisket<\/p>\n
– 1 kg shoulder of beef<\/p>\n
– 1 kg oxtail<\/p>\n
– 1 veal knuckle<\/p>\n
– 1 heel of dry cured ham<\/p>\n
– Sea salt and peppercorns<\/p>\n
– 1 generous bouquet garni<\/p>\n
– 5 well-washed prepared leeks, green and white parts<\/p>\n
– 4 large onions, one studded with cloves<\/p>\n
– 10 carrots<\/p>\n
– 5 parsnips<\/p>\n
The day before :<\/span><\/p>\n Tie the meat then wrap the marrow in the green part of the leeks and tie.<\/p>\n Place the meat, the heel of ham, the whole vegetables, the peppercorns and the bouquet garni in a casserole pan and cover with water, reserving the marrow.<\/p>\n Simmer for about 50 min and regularly skim the white surface foam that forms as well as any impurities (this is important for the success of the dish).<\/p>\n Season with salt, then cook for another good two hours, still on a simmer and still with skimming.<\/p>\n Turn off the heat and leave to cool.<\/p>\n The next day :<\/span><\/p>\n Remove some fat from the surface of the stew, but not too much.<\/p>\n Bring to a simmer and add the marrowbone, then cook for 1h.<\/p>\n Check the seasoning, the meat should be meltingly tender.<\/p>\n When ready to eat, serve the hot broth as a starter, with some cheese sticks if wanted.<\/p>\n Plate the vegetables, untie and carve the meat and arrange on the plate, moistened with the broth.<\/p>\n Chef’s tip :<\/span><\/p>\n Bring a little of the broth to the boil in a saut\u00e9 pan, add a lobe of foie gras of about 600g\u00a0 at room temperature, reduce the heat to a simmer and poach for 4 min.<\/p>\n Drain the foie gras and slice it, arrange it on a plate and moisten with hot broth from the stew, season with sea salt and a twist of ground pepper and serve immediately, just before the meat.<\/p>\n","protected":false},"excerpt":{"rendered":" Pot-au-feu<\/p>\n","protected":false},"author":3,"featured_media":2303,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"acf":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\t\n\t\n\t\n