Pot-Au-Feu Recipe from Parc Chef Jordan Hoffman

'Ridiculously delicious' dish a French take on a classic pot roast


Published:

“Growing up in Michigan, my family often enjoyed Sunday pot roasts, especially during the long winter and spring,” says executive chef Jordan Hoffman of Parc, a restaurant in Detroit’s Campus Martius Park. “While training in France, I was introduced to pot-au-feu, and it reminded me of those lazy days at home. I don’t have many lazy days now, but when I do, this is one of my favorite dishes to make; it’s not too much work and results in a ridiculously delicious dish.” Hoffman makes the dish even more special by using local meats and vegetables. He uses chuck roast from Sugarbush Farms in Allen and also adds smoked kielbasa from Srodek’s in Hamtramck.


Ingredients

2-3 pounds beef roast (chuck)
Salt and pepper
4 stalks of celery 
2 large carrots
2 medium onions
2 shallots
½ head red cabbage
2 large leeks
2 tablespoons quality cooking oil 
1 pound slab bacon, cut into 2-inch cubes
1 pound smoked Polish sausage, sliced
2 tablespoons butter 
8 cloves of garlic
2 cups white wine
10 cups chicken or beef stock
4 beef marrow bones, cut in 2-inch sections
1 sprig of thyme
2 bay leaves
8 peppercorns
6 cloves
2 cups pee wee potatoes
Chopped parsley
Fresh nutmeg


Directions

Trim and tie the beef, season with salt and pepper liberally at least one hour before cooking (up to 24 hours). Cut enough celery, onions, and carrots for 2 cups of small diced mirepoix. Cut remaining celery, onions, and carrots, plus the other vegetables, into larger chunks. Heat a heavy pot or Dutch oven on medium high. Sear roast on all sides with oil; remove. Sear bacon and sausage; remove. Drain oil from pot, but reserve fond (the seared bits left on the bottom). Add butter, and slowly sear large vegetable pieces until brown. Refrigerate. Add mirepoix to pot and sweat diced vegetables, along with garlic cloves, until caramelized. Deglaze with wine and reduce by half. Add stock and bring to a simmer. Tie the thyme, bay leaves, peppercorns, and cloves in a cheesecloth and add to the broth. Return meats to pot along with marrow bones and simmer for around 3 hours at very low heat. Once roast is tender return large pieces of vegetables and potatoes to pot and simmer for 20 minutes until vegetables are tender. Transfer meat and vegetables to a platter and reduce broth by a third. Adjust seasoning. Serve with ladles of reduced broth, sprinkle with chopped parsley and grated fresh nutmeg. 

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

Molly's Picks: Atwater in the Park and Nick's 22nd Street Steak House

Restaurant veteran Molly Abraham noshes around town, tracking down some top spots

Elevate Your Holiday Recipes With These Six Spices

From the classic to the unconventional

Michigan's Wine Industry is Adding $5 Billion to the Local Economy

There are more than 130 wineries statewide

River Bistro is One of Detroit's Hottest New Restaurants – and It's Not in Downtown

The Northwest Detroit restaurant is just the beginning for the hometown chef

Review: Inside Detroit Vegan Soul’s New Westside Location

It's one of several restaurant openings in Grandmont Rosedale this year
Edit Module
Edit ModuleShow Tags

Most Popular

  1. This Bank-turned-restaurant is Another Reason to Love Clarkston's Dining Scene
    The Fed Community is serving up good food in a kid-friendly atmosphere
  2. The Sky’s the Limit
    Pilot opens second winery location in Irish Hills
  3. Review: Inside Detroit Vegan Soul’s New Westside Location
    It's one of several restaurant openings in Grandmont Rosedale this year
  4. Savor Detroit Fall 2017
    Hour Detroit's Savor Detroit, a five-night dinner series featuring ten top chefs, took place at...