Pot-au-Feu

OPEN KITCHEN with NATHAN SCOTT

Pot-au-Feu with Horseradish Toast

Pot-au-Feu (or “pot on fire,” in French) is a delicious recipe to serve during the cold winter months.

Ingredients

            Serves 4

	2	tablespoons olive oil
	1	2- to 3-pound lean boneless rump roast, patted dry
		Kosher salt and freshly ground black pepper
	2	medium carrots, peeled and cut into ½-inch slices
	2	medium parsnips, peeled and cut into ½-inch slices
	2	celery stalks, cut into ½-inch slices
	1	small turnip, peeled and cut into ½-inch slices
	1	small yellow onion, peeled and chopped
	1	large leek, white and light green parts cut into ½-inch slices
	½	pound new potatoes, scrubbed and halved if large
		Several sprigs of fresh thyme and parsley, bay leaves, and peeled garlic tied together inside a cheesecloth sack, plus additional parsley for the toast
	1½	quarts homemade chicken stock, or low-sodium canned chicken broth
	¼	cup (½ stick) unsalted butter, softened
	1	tablespoon prepared horseradish
	1	French baguette, cut into 1-inch slices and toasted

Directions

1.    Heat 1 tablespoon of oil in a stockpot until hot, but not smoking.  Season the roast with salt and black pepper, and sear in the oil until well browned.  Remove the roast and set aside.  Pour the remaining tablespoon of oil into the pot.  Add the carrots, parsnips, celery, turnip, onion, and leek.  Cook, stirring often, until the vegetables have softened, 5 to 8 minutes.

2.    Return the roast to the pot.  Add the potatoes, herbs, and chicken stock.  Bring to a simmer, and cook until the vegetables are tender, 30 to 40 minutes.  (The roast will cook to about medium-rare.  If you prefer your meat to be more cooked, continue simmering until the beef reaches the desired degree of doneness.)  Remove the roast to a cutting board and allow to rest for at least 10 minutes before slicing.  Season the soup to taste with salt and black pepper, then ladle into soup bowls.  Top each serving with slices of the roast beef.

3.    Combine the butter and horseradish with 1 tablespoon of chopped parsley.  Season with salt and black pepper.  Smear the butter over the slices of bread, and serve with the Pot-au-Feu.