Gluten Free, Dairy Free
Elevated pot au feu (Pot on the fire)
6-8 hours
Advanced
2 Servings
Pot au Feu is a classic French dish originating from the north of the country. The dish takes its name from it being a stock pot continually on the fire to slow cook a broth. We have, of course, Elevated it here.
Brilliant Bases Used In This Recipe
Irish Soda Bread
Bone Marrow Broth
About This Recipe
Pot au Feu (pot on the fire) is a classic French dish originating from the north of the country. The dish takes its name from it being a stock pot continually on the fire to slow cook a broth. We have, of course, Elevated it here.
We’re using ox cheek, a hard-working muscle that becomes super tender when slow cooked, either in the oven or in a slow cooker (crock pot).
We’ve added to its Celtic connections by adding in iron-rich 0.0ABV Guinness to further fortify this warming dish that is high in protein and packed with vitamins and minerals.
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Ingredients
200g/7oz whole ox cheeks
2 large carrots
1 small turnip
6 small onions
2 medium floury potatoes
600g/21oz BB Bone Marrow Broth (or other stock)
1 can alcohol-free Guinness
4 large cabbage leaves
2 Bay leaves
2tsp thyme
Salt and pepper to taste
Nutrition Per Serving
Calories
405
Fats
6G
Carbs
52G
Protein
38G
Method
Pre-heat the oven to 100C/212F (fan) or 120C/250F (convection) if using (omit this step if using a slow cooker)
Dry seal the ox cheeks in a non-stick pan until brown crusted all over
Add to the slow cooker or oven-proof lidded pan
Load all the other solid ingredients in, then flood to cover with Guinness and Bone Marrow Broth.
Cook for 6-8 hours
About 15 minutes before serving fine chop the cabbage leaves (see video below) and add to the pan. Fold through to become tender
The meat will become super tender and the root vegetables retain their integrity, with the onions softening down and potatoes perfect
Serve the ‘broth’ as a starter with chunks of our soda bread and organic butter, followed by the solids, meat, veggies and a ladle of broth as the main course. Finish with a serving of our horseradish cream and some brushed thyme leaves.
