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Recipe Detail Page
New-Look Pot Au Feu
Early Summer 2010
Traditional pot au feu (think posh pot roast)is served as a two-course affair—broth followed by the meat and veg. Our simpler version is lightened up for warmer days by teaming veal shoulder with seasonal vegetables.And, since life’s too short to wait, we serve it all at once.
Serves 6
4 cloves garlic
3½ lb (1.75 kg) boneless veal shoulder roast,
rolled and tied
½ tsp (2 mL) each salt and freshly ground
black pepper
3 tbsp (45 mL) olive oil
1 large onion, chopped
1 cup (250 mL) white wine
4 cups (1 L) low-sodium chicken stock
2 large sprigs fresh tarragon
2 large sprigs fresh thyme
2 bay leaves
2 tbsp (25 mL) finely chopped
fresh tarragon
12 oz (375 g) slim carrots with tops,
larger ones cut in half lengthwise
12 oz (375 g) asparagus, trimmed
2 medium leeks (white parts only),
thinly sliced diagonally
1 tbsp (15 mL) finely chopped chives
1. Preheat the oven to 300°F (150°C).
2. Cut 2 cloves garlic into slivers. Mince andreserve the remaining garlic. With a slim,sharp knife, make incisions all over vealroast and insert 1 garlic sliver into each incision.Sprinkle veal all over with salt andpepper.
3. Heat 2 tbsp (25 mL) oil in a large flameproofcasserole over medium-high heat. Add vealand cook for about 15 minutes, turning every2 to 3 minutes, until browned on all sides. Removeveal to a plate.
4. Reduce heat to medium and add remainingoil in the casserole. Add onion and cook,stirring, for 3 to 5 minutes or until golden.Add minced garlic and cook, stirring, for30 seconds.
5. Add wine and bring to a boil, stirring toscrape up any browned bits from bottom ofcasserole. Add stock, tarragon and thymesprigs, and bay leaves. Return veal to thecasserole, along with any juices that haveaccumulated on the plate. Bring to a boil.Cover the casserole and transfer to the oven.Cook for about 2 hours or until veal is verytender, turning veal over halfway throughcooking time.
6. Remove veal from the casserole, covertightly and keep warm. Strain cooking juicesthrough a fine sieve into a bowl, discardingsolids. Put bowl in the freezer for about 5 minutesto allow fat to accumulate on surface.
7. Skim off as much fat as you can from cookingjuices, then pour juices into a large widesaucepan. Bring to a boil over medium-highheat and boil for 12 to 15 minutes or untilreduced to about 3 cups (750 mL). Stir inchopped tarragon and season with salt andpepper to taste if necessary. Keep warm.
8. Meanwhile, put carrots in a steamer set overa saucepan of boiling water and sprinkle withsalt and pepper to taste. Steam carrots for15 to 20 minutes or until almost tender. Addasparagus and leeks to steamer and steam forabout 4 minutes or until vegetables are tender-crisp.
9. o serve, cut veal into slices, discardingstring, and arrange slices on a serving platter.Surround veal with vegetables and sprinklevegetables with chives. Drizzle some of thecooking juices over veal. Serve remainingcooking juices in a pitcher alongside.
Serves 6
