Thomas Keller: Pot Au Feu | Food & Wine

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and a different flavor profile.

beef shank

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs provide a similar texture at a lower cost.

turnips

🥗Healthier: rutabagas

💰Cheaper: carrots

Carrots are more readily available and can substitute well.

Start by discussing sous-vide cooking and its relation to vegetables.

Introduce the concept of pot au feu, mentioning that traditionally all ingredients are cooked together.

Explain that for this recipe, carrots and turnips will be cooked sous-vide.

Mention that mushrooms and leeks will be cooked conventionally.

State that green vegetables do not work well with sous-vide due to gas retention that causes browning.

Cook the carrots and turnips sous-vide, checking for doneness by feeling them, similar to conventional cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary