Pot Au Feu
From sitbynellie 14 years ago
- 105 minutes to make
- Serves 4
The weather here has been vile, so I have been making comfort food by the cartload. This recipe for the French country-style rib-sticker is perhaps not 100% authentic but quite close, and quite, quite delicious. Read more Colourful too! I find some bacon and gammon joints too salty - even for me! so I parboil them first, which gets rid of some of the excess salt. See less
Ingredients
- An unsmoked gammon or bacon joint, about 3 lbs. shopping list
- 2 large potatoes, peeled and cut into chunks shopping list
- 3 carrots, scrubbed, finely chopped shopping list
- 2 onions, peeled and roughly chopped shopping list
- 4 whole cloves of garlic, peeled but left whole shopping list
- 4 medium potatoes, cut into chunks (leave unpeeled if wished) shopping list
- 2 leeks (green and white parts), washed and coarsely chopped shopping list
- 1 red pepper, finely chopped shopping list
- Half a small savoy cabbage, dark and mid-green part only, washed and shredded finely shopping list
- 6 good-quality pork sausages (links) shopping list
- 4 oz. smoked bacon, cut up small shopping list
- 1 tbsp. mild-flavoured olive oil shopping list
- 2 oz. pearl barley shopping list
- 1 tsp. turmeric shopping list
- A bouquet garni (fresh herbs if you have them but I use the dried herb tea-bag style ones too) shopping list
- Chopped parsley to taste - lots of it for me! shopping list
- Plenty of ham stock (about 1 1/2 - 2 pints) shopping list
How to make it
- In a large pot, boil the bacon or gammon for 30 minutes in unsalted water to cover.
- Meanwhile, prepare the carrots, onions, garlic, potatoes, leeks, red pepper and cabbage as described above. Mix them all up together.
- In a frying pan, brown the sausages and bacon in the olive oil. Lift out and set aside.
- When bacon or gammon joint is ready, drain and set aside.
- Preheat the oven to Gas 5/190C/375F.
- Put a large casserole pot on low-medium heat on the hob to heat up, with a layer of the prepared vegetables in the base, along with a sprinkle of the barley, and some ham stock. Stir around well to warm up.
- Put in the parboiled bacon joint, and put the browned sausages and bacon around it.
- Scatter in the rest of the prepared vegetables, the rest of the barley, and the turmeric, parsley and bouquet garni, along with more ham stock until the casserole is quite full (although not to the brim!) and the veg and meat are well soaked in stock.
- Put the casserole in the oven for 1 3/4 hours.
- When done, lift out the meat, slice it up thinly and return it to the pot.
- Lift out the sausages also and slice into pieces.
- Remove the bouquet garni.
- Skim as much excess oil and fat off the top as possible.
- Check seasoning - it will not need salt! Add some white pepper if wished.
The Rating
Reviewed by 6 people-
Sound good!
cuzpat
in Sikeston loved it
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YUM. great comfort food..five forks
peetabear
in mid-hudson valley loved it
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