Casual dinner party meal
Want to create something special for your dinner party? But you have no time for the preparation. Of course you can always call Chef Lekker, OR you will try this recipe. You can hide so many nutritious food in this stew, even the biggest veg fearing carnivore will love it!
What is needed
One big pot
Rubber bands or string
1 Beef tongue, don’t click away just yet. Didn’t I mention hiding? Besides being a affordable type of meat, it is actually super tasty!
1 beef shank. One big piece, make sure there is lots of bone marrow hidden in it 🙂
3 Prime rib bones, or you can use about 500 gram beef stew meat
1 chicken carcass, just to flavour the stock, wrapped in a cheesecloth
Extra beef bones (optional)
Now for the veggies
1 big onion, peeled and cut in half
6 small carrots, peeled and cubed
2 big turnips, also peeled and cubed
1/2 head of celery root, peeled and cubed
1 leek rinsed and cut into rings
1 ‘bouquet garni’ containing 5 parsley stalks, 3 sprigs thyme, 2 bay leaf and 2 cloves and 10 peppercorns.
6 small potatoes cut in half
Ideally you use filtered water for this recipe, but it’s not necessary.
Place all the meat in the pot add enough COLD water to cover the meat generously. Bring to a boil. Drain, rinse and put everything back into the pot with a new supply of fresh cold water. As soon as it comes to a boil, reduce to a simmer until there is barely a tremor on the surface. It should be about 90 Celsius.
Blacken the onion halves on a dry griddle pan and add them with the bouquet garni to the pot.
Continue to simmer for at least 90 minutes, skimming of the grey foam when needed.
After the 90 minutes remove the chicken carcass. Keep the pot to a simmer.
Wrap all the veggies in a cheesecloth and tie it with a string or rubber band. Cook them in the pot for about 20 minutes. Decant just enough stock from the pot to cover the potatoes in a separate pot and simmer until cooked.
Keep on simmering for another 2.5 hours. Read a book, go for a walk or just get mesmerized by the smells that come from the pot.
Now your pot au feu is done! But not quite. Leave the pot cool down a little before removing the meat from the pan. Time to skin the tongue. Slice it and set apart. Remove all the meat from the bones and cut or tear into chunks.
With only the stock in the pot you can opt to add more beef bones to it and to let that simmer for an additional 8 to 10 hours (you could use a slow cooker as well). Or you strain this heavenly broth through a cheesecloth into a container or smaller pot.
Dinner party time
Add a selection of the meats to a small pot, add some of the vegetables and potatoes. pour over the stock and bring to a boil.
Serve in bowls with some bread on the side, and enjoy!