Bye bye winter...
Bye bye winter... to celebrate the arrival of spring, here is a delicious recipe full of colors and flavors from chef Stéphane Jégo: "Pot au feu, in fine spring jelly, new vegetables in broth, crushed tomatoes with mint served icy".
This recipe calls for a resting time of one hour.
For the meat
- 670g beef chuck
- 670g oxtail
- 670g of heel
For the crushed tomatoes
- 2 kg of very ripe tomatoes
- 3 new onions
- 25cl of olive oil
- Fleur de sel and pepper
- For cooking
- 500g of carrots
- 6 small marrow bones
- 2 leeks
- 2 stalks of celery
- 3 onions
- 1 head of garlic
- 1 bouquet garni
- 1 veal foot
- 1 bunch of mint
- 2 tablespoons of sea salt
- 5 star anise
- 5 juniper seeds
- 5 cloves
- flower of salt
- black peppercorns
- ground pepper
For garnish
- 400g of celery shoots
- 6 new turnips
- 6 young new leeks
- 6 carrot tops
- 6 young mini fennels
- 70g shelled broad beans
- 25cl of olive oil
- 1 clove of spring garlic
Preparing for pot-au-feu cookingTake the three kinds of meat and the calf's foot. Put them in a large pot. Cover with cold water. Bring to a boil. Pay close attention to the first boil. Skim using a small ladle "that is to say remove all the foam that forms above the broth", because if you want to have a very clear broth, a clear jelly is the only real thing to TO DO. Then lower the heat.
Put the cooking vegetables, the spice mousseline, the sea salt, and let everything cook gently without forgetting to skim from time to time, for about 2:30 to 3 hours depending on the size of the pieces of meat. Towards the end of cooking, add the marrow bones, but not too long. Extinguish the fire.
Preparing the tomato pasteWhile the pot is cooking, make the crushed tomato raw. That is to say, take the tomatoes, cut them into dice of regular sizes and put them in a salad bowl. Roughly chop the mint. Cut the spring onions into thin slices. Salt with fleur de sel, pepper and add 25cl of olive oil. Mix gently then keep cold.
Finishing the fire potOnce the pot au feu is cooked, separate the meat from the vegetables and broth as follows:
Strain the broth using a very fine strainer. In another saucepan, while being very careful not to cloud the broth, collect the meat on one side and the vegetables on the other, which you will set aside. Film and place in the cold.
Preparation of broth and vegetablesBoil the broth again, always being careful not to rush it. Cut the vegetables into equal sized pieces. Set the beans aside. Plunge the garnishing vegetables except the broad beans into the broth. Make sure to leave them crunchy, boiling is enough because you let them cool in the broth.
Preparation of the jellyTake about 2 liters of liquid for the jelly. Strain it through a fine sieve then chill.
Finishings, rest and tastingTake all the elements: meats, vegetables in the broth, jelly, crushed tomatoes. Arrange them in front of you. Cut the meat as you wish according to the size of the plates.
Take beautiful cups or soup plates, or a very large family dish. Place at the bottom of the container, tomatoes, meat and vegetables arranged harmoniously. Season with salt and pepper, then gently pour in the jelly. Refrigerate for 1 hour.
Once the jelly has set, enjoy with a salad and the rest of the crushed tomatoes, slices of toasted bread and marrow bones just baked, a little fleur de sel and voila!!!…
