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Using my Cookeo for pot-au-feu has been a game changer for bringing back childhood flavors without spending all day in the kitchen. Ever since trying this quick version, I won't make pot-au-feu any other way. When it cooks, the smells floating around my kitchen take me back to Sundays at grandma's house, and the pressure cooking makes the meat fall-apart tender.
Everyday Kitchen Helper
What I love about this Cookeo version is that I can whip up authentic homemade pot-au-feu even on busy weeknights. The pressure cooking locks in all the flavor and makes the meat just as tender as slow cooking would. It's become my go-to trick for no-fuss comfort food that everyone loves.
Shopping List
- Shank: 600g marbled cut from my local butcher
- Potatoes: 4 charlotte or bintje varieties
- Leeks: 2 crisp white parts
- Celery: One crunchy stalk
- Seasoning: Coarse salt and freshly ground pepper
- Water: 800ml filtered
- Spices: My fragrant whole cloves
- Herb bundle: Garden thyme, bay leaf and parsley
- Turnips: 4 small firm fresh ones
- Carrots: 3 vibrant orange ones
- Onions: 2 large yellow onions
Step-by-Step Guide
- Setting everything up
- While my Cookeo warms up, I peel and chop all my veggies. I don't rush this part because I want everything cut into nice even pieces.
- The finishing touch
- I add my potatoes and cook for another 10 minutes. This timing trick keeps them firm instead of mushy.
- The serving moment
- I check if it needs more salt or pepper, take out the herb bundle, and serve everything piping hot with a little homemade mustard on the side.
- The first phase
- I put everything except the potatoes into the pot. I set my Cookeo for 30 minutes and the kitchen starts smelling amazing almost right away.
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Clever Tricks
For an even tastier broth, I let everything sit for a few hours before serving. I always save some broth for soups later in the week because it's liquid gold. During spring I'll throw in some fresh peas, and in winter I add parsnips - it's all about what's in season.
Frequently Asked Questions
- → Can I pick other cuts of beef?
- Sure! You can go for chuck, shin, or brisket. The key is to use slow-cooking meat.
- → Can leftovers be stored?
- Definitely. It stays fresh for 2-3 days in the fridge and tastes even better reheated.
- → How should it be served?
- Pair it with strong mustard, pickles, and coarse salt. Serve the broth as a starter with some croutons.
- → Can I change the vegetables?
- Absolutely, feel free to swap them based on the season or your favorites like cabbage, parsnips, or rutabagas.
- → Does cooking time vary with Cookeo models?
- Slightly, yes. The times are standard, but check the meat’s tenderness before serving.