L’Agenda Gourmand du Château Phélan Ségur – February 2016

Discover  the pot-au-feu and foie gras, recipe by Château Phélan Ségur’s Chef. To be enjoyed with a 2004 vintage.

For 8 people.

– 750 g marrowbone

– 1 kg brisket

– 1 kg shoulder of beef

– 1 kg oxtail

– 1 veal knuckle

– 1 heel of dry cured ham

– Sea salt and peppercorns

– 1 generous bouquet garni

– 5 well-washed prepared leeks, green and white parts

– 4 large onions, one studded with cloves

– 10 carrots

– 5 parsnips

The day before :

Tie the meat then wrap the marrow in the green part of the leeks and tie.

Place the meat, the heel of ham, the whole vegetables, the peppercorns and the bouquet garni in a casserole pan and cover with water, reserving the marrow.

Simmer for about 50 min and regularly skim the white surface foam that forms as well as any impurities (this is important for the success of the dish).

Season with salt, then cook for another good two hours, still on a simmer and still with skimming.

Turn off the heat and leave to cool.

The next day :

Remove some fat from the surface of the stew, but not too much.

Bring to a simmer and add the marrowbone, then cook for 1h.

Check the seasoning, the meat should be meltingly tender.

When ready to eat, serve the hot broth as a starter, with some cheese sticks if wanted.

Plate the vegetables, untie and carve the meat and arrange on the plate, moistened with the broth.

Chef’s tip :

Bring a little of the broth to the boil in a sauté pan, add a lobe of foie gras of about 600g  at room temperature, reduce the heat to a simmer and poach for 4 min.

Drain the foie gras and slice it, arrange it on a plate and moisten with hot broth from the stew, season with sea salt and a twist of ground pepper and serve immediately, just before the meat.