Pot-au-feu

Another rainy week approaches and with that in mind I decided on doing a long and slow braise of Beef and vegetables. The classic name for this dish is Pot-au-fue which translates to pot on the fire. I started by taking a large cut of beef and seasoning it with Kosher salt and pepper, into a hot pot with a touch of olive oil to brown on all sides, this will give great flavor and nice color to the cooking liquid. I deglaze with red wine and add water to cover the meat. Fresh thyme, bay leaf, diced carrot, diced celery, diced onion and garlic are added, this is brought to a boil then turned down to a simmer, after a few hours the meat is getting tender and the vegetables are removed with a slotted spoon. A new bunch of peeled and cut carrots, onions and celery go in, these will cook for about half an hour and will be served along side the meat. At roughly the three hour mark, everything comes out onto a serving platter, the beef is sliced and the liquid is spooned over, Grain mustard and horseradish on the side. Other root vegetables could have been added as well as potatoes and that bottle of wine that was opened at the start can be served if there is any left.