Description

This pot-au-feu revisited in three services is an elegant and tasty way to rediscover this traditional dish. I have been preparing this recipe for years and it always impresses my guests. The rich and fragrant broth, the delicate ravioli and the melting bone marrow are a real delight. Perfect for a comforting winter dinner or a special occasion. Feel free to use seasonal vegetables for optimal flavour. A complete and generous dish that warms the heart and soul!

Ingredients (8 ingredients)

to taste Seasoning

to taste Flower of salt

to taste Mill pepper

Potato

Aromatic herbs

Ravioli

to taste Breadcrumbs

Bone marrow

Preparation (9 steps)

Preparation of the stuffing for the ravioli

Thermomix® Setting

5 sec/Speed 5

Chop a little boiled meat with some vegetables in the Thermomix: 5 Sek./Stufe 5. Add fresh herbs and a little breadcrumbs. Season with salt and pepper.

Making the ravioli

Make ravioli with the prepared stuffing. Set aside.

Heat the broth and poach the ravioli

Thermomix® Setting

5 min/212°F/Speed 1 100

Heat the broth in the Thermomix: 5 Min./100°C/Stufe 1. Poach the ravioli in the hot broth for 3 Min./100°C/Sanftrührstufe.

300

Preparation of the bone marrow

Remove the marrow from the bones and detail it. Keep it in ice water.

Mashed potatoes

Thermomix® Setting

20 sec/Speed 4

Make a mash with potatoes cooked in broth. Put the cooked potatoes in the Thermomix and mix: 20 Sek./Stufe 4.

Garnish the bone marrow

Garnish the bone marrow with mashed potatoes.

Poach the marrow

Thermomix® Setting

2 min/212°F/Speed 1 100

Poach the marrow in the hot broth: 2 Min./100°C/Stufe 1.

120

Dress the bone marrow

Place the poached marrow on the puree in the bones. Add flower of salt and mill pepper.

Serve the pot-au-feu

Serve the pot-au-feu in the classic way with mustards, gherkins...

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Pot-au-feu is a bit like Proust's madeleine for many of us. It evokes family Sundays, long, comforting tables and the authentic flavours of our grandmothers' cooking. This revisited version, in three courses, is a way to pay tribute to this classic while adding a touch of elegance and modernity. I learned to prepare it with my mother, who herself held the recipe from her own mother. It is a dish that is passed down from generation to generation, and I hope that this version will please you as much as it pleases my family. The seasoning is crucial for a successful pot-au-feu. Salt and pepper, of course, but also a generous bouquet garni composed of thyme, bay leaf and flat-leaf parsley. These aromatic herbs will infuse the broth and give it an incomparable depth of flavour. The potatoes, preferably chosen with firm flesh so that they do not disintegrate during cooking, bring sweetness and consistency to the mash. The breadcrumbs, used in the ravioli stuffing, help to bind the ingredients and absorb moisture. Finally, the bone marrow, the real star of this dish, offers a melting texture and a rich and delicate taste. The Thermomix® is a valuable ally for making this revisited pot-au-feu. It allows you to finely chop the meat and vegetables for the ravioli stuffing, to cook the broth to perfection and to make a smooth and homogeneous mashed potato. For the stuffing, be careful not to mix the ingredients too much, in order to preserve a pleasant texture in the mouth. For the broth, feel free to let it simmer longer if you want a more intense flavour. And for the mash, add a little butter or cream for more indulgence. For a vegetarian version, you can replace the meat with button mushrooms or lentils. For a vegan version, use vegetable broth and replace the marrow with a root vegetable puree. You can also vary the spices by adding grated fresh ginger or turmeric for an exotic touch. The pot-au-feu revisited in three services can be enjoyed in different ways. The broth, served as a starter, can be accompanied by garlic croutons or a few sprigs of fresh chives. The ravioli, poached in the broth, is a light and tasty dish. And the bone marrow, garnished with mashed potatoes, is a rich and comforting dish. Don't forget the traditional accompaniments: mustards, gherkins, and why not some crunchy vegetables like carrots or turnips. The broth can be prepared in advance and stored in the refrigerator for several days. The ravioli can also be prepared in advance and frozen. The mashed potatoes keep well in the refrigerator, but it is best to gently reheat them before serving. The bone marrow, on the other hand, must be prepared at the last moment to preserve its melting texture.

Pot-au-feu revisited in three services

Save recipe

Trial expired

Description

Ingredients (8 ingredients)

Preparation (9 steps)

Preparation of the stuffing for the ravioli

Making the ravioli

Heat the broth and poach the ravioli

Preparation of the bone marrow

Mashed potatoes

Garnish the bone marrow

Poach the marrow

Dress the bone marrow

Serve the pot-au-feu

Finished cooking? Great! 🎉

More images

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Hearty Ground Meat and Vegetable Soup

Pot-on-the-fire with five meats

Country pot-au-feu

Chicken braised in the Ardennes style

Old Fashioned Pork Blanquette

Creamy Mustard Chicken

Creamy chicken with coconut milk and mild spices

Aromatized Basquaise Poultry