Grilled Pot-au-Feu on the Arteflame Grill

Introduction

Pot-au-Feu is a classic French stew, traditionally made with slow-cooked beef, root vegetables, and a rich broth. This version adds a unique twist by grilling the meat and vegetables on the Arteflame grill, giving the dish a subtle smokiness while preserving the comforting flavors. The result is a hearty, flavorful meal perfect for chilly days or family gatherings.

Ingredients

For the Beef and Broth:

• 3 lbs beef chuck, short ribs, or oxtail (a mix of cuts is ideal)
• 2 medium onions, halved
• 4 carrots, peeled and cut into large chunks
• 4 leeks, cleaned and cut into large pieces
• 2 turnips, peeled and quartered
• 4 cloves garlic, peeled
• 1 bouquet garni (a bundle of thyme, bay leaf, and parsley)
• 8 cups water or beef stock
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper (to taste)

For Serving:

• Dijon mustard
• Cornichons (small pickles)
• Crusty bread

Instructions

Step 1: Fire Up the Arteflame Grill

Light the Arteflame grill using vegetable oil-soaked napkins and firewood. Allow the grill to heat for about 20 minutes to reach an even medium heat. You'll be grilling the meat and vegetables to enhance the flavor before simmering them.

Step 2: Grill the Meat

Season the beef cuts with salt and pepper. Drizzle with vegetable oil, and place them directly on the hot grill grate in the center. Grill for 4-5 minutes per side, searing the meat until it's browned and caramelized. Once browned, transfer the meat to a large pot or Dutch oven.

Step 3: Grill the Vegetables

Lightly oil the carrots, onions, turnips, and leeks. Place them on the flat cooktop of the grill, grilling for 4-5 minutes until they develop some char and color. Transfer the grilled vegetables to the pot with the meat.

Step 4: Prepare the Broth

Add the garlic cloves and bouquet garni to the pot. Pour in the water or beef stock, ensuring that the meat and vegetables are covered. Bring the mixture to a gentle simmer over the flat cooktop of the Arteflame grill or on a stovetop. Cover the pot and let the stew cook slowly for 2 to 2 1/2 hours, until the beef is tender and the flavors have melded.

Step 5: Serve

Once the beef is fork-tender, remove the meat and vegetables from the pot. Strain the broth to remove the herbs and garlic. Serve the beef and vegetables in a shallow dish, ladling some of the broth over them. Offer Dijon mustard, cornichons, and crusty bread on the side.

Tips

• Best Cuts of Beef: Use a mix of beef chuck, short ribs, or oxtail for rich flavor and texture. The bone-in cuts will add depth to the broth.
• Slow Cooking: Allow the stew to simmer gently to ensure the meat becomes tender and the flavors fully develop.
• Additions: For extra flavor, you can add a marrow bone to the pot for a richer broth.

Variations

1. Pot-au-Feu with Chicken: Substitute beef with chicken thighs or legs for a lighter version.
2. Herbaceous Pot-au-Feu: Add more fresh herbs like rosemary and thyme to the broth for extra fragrance.
3. Vegetarian Pot-au-Feu: Replace the beef with hearty root vegetables like parsnips, rutabaga, and mushrooms, and use vegetable stock.
4. Spicy Pot-au-Feu: Add a touch of cayenne pepper or chili flakes for a spicy kick to the broth.
5. Wine-Infused Pot-au-Feu: Add a cup of red wine to the broth for a deeper, more complex flavor.

Best Pairings

• Side Dishes: Serve with mashed potatoes or a simple green salad to balance the richness of the stew.
• Drinks: Pair with a hearty red wine like Cabernet Sauvignon or a full-bodied beer to complement the beefy flavors.

Conclusion

Grilled Pot-au-Feu on the Arteflame grill adds a smoky, flavorful twist to this traditional French dish. With tender beef, grilled vegetables, and a rich broth, it’s the ultimate comfort food for cold days and family gatherings.