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Pot-au-feu recipe cleverkachen

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#CleverKachen: Pot-au-feu with Beef and Egg Sauce Base Recipe

Pot-au-feu is a wonderfully comforting French classic, made by slowly simmering beef with vegetables and aromatics until the meat is beautifully tender and the cooking liquid has turned into a rich, flavourful broth.

For this #CleverKachen challenge, I’m making a big pot of Pot-au-feu and turning it into three completely different meals.

On day one, I serve the tender beef with buttered boiled potatoes and a creamy egg and mustard sauce. It’s a simple, hearty meal that makes the most of a few good ingredients.

But the clever part is what happens next! The remaining beef, vegetables and cooking broth are saved for two delicious leftover recipes: Feierstengszalot sandwiches and a comforting buckwheat ‘risotto’.

Even the egg sauce gets a second life in the sandwich filling, so make sure to set some aside!

→ Discover all three Pot-au-feu Clever Kachen recipes

#CLEVERKACHEN

Cooking with leftovers doesn’t have to mean eating the same meal twice. With a little planning, one base recipe can become several completely different dishes – while giving ingredients that might otherwise be forgotten in the fridge or cupboard a new purpose.

#CleverKachen is a project created in collaboration with the Luxembourg Ministry of Agriculture, showing how a little creativity in the kitchen can help us make the most of our food and reduce food waste at home.

Ingredients

Serves 2, with leftovers for two more meals

FOR THE POT-AU-FEU:

1kg paleron beef
1 onion, peeled
3 carrots, peeled and cut in 2
greens of 1 leek
1 bay leaf
1 ½ tsp coarse salt
3 peppercorns

FOR THE EGG SAUCE:

5 eggs
150ml cream
2 ½ tbsp mustard
a dash of white wine vinegar
salt and pepper

TO SERVE:

400g freshly cooked beef
6 buttered, boiled potatoes
Chopped parsely

Method

FOR THE POT-AU-FEU:

Put the meat in a large saucepan.

Peel the onion and carrots and cut in halves, thoroughly wash the leek greens, then add to the saucepan with the bay leaf and salt, then top with 1.5 liter of water.

Cover and bring to a boil, skimming off the scum once it starts boiling. Reduce the heat, add the peppercorns, cover and simmer for 3 hours, until the meat is tender. You may have to top up the water to keep the meat covered.

Use some of the meat for your first meal, keep the rest in its cooking liquid and leave to cool. Once cool, transfer the meat and the liquid into a closed container and store in the fridge for up tp 3 days for the dinner remixes.

FOR THE EGG SAUCE:

Cook the eggs in boiling water for 10 minutes. Drain and leave to cool for a bit. Peel and quarter the eggs, then mash with a fork.

Put the mashed eggs into a bowl, add the cream and mustard and mix to combine. Season to taste with a dash of white wine vinegar and salt and pepper. Set aside 150g for the first remix recipe.

Cut the meat into slices and serve with the cold egg sauce, buttered potatoes and a sprinkle of parsley.

WHAT TO MAKE WITH THE LEFTOVERS

Day 2: Feierstengszalot Sandwiches – a deliciously tangy beef filling made with leftover egg sauce, pickled gherkins and crunchy crisps.

Day 3: Buckwheat ‘Risotto’ with Beef and Mushrooms – a comforting dish that uses the remaining beef, carrots and rich homemade broth.

→ Discover the full #CleverKachen Pot-au-feu challenge

#CLEVERKACHEN TIP:
Slice or chop the leftover white part of the leek and freeze it in a bag or container. You can use it straight from frozen in soups, stews, sauces or quiches.

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