I know it is starting to get really warm in most towns around the country right now, luckily Santa Cruz is one of them. Our summers are so hit and miss, but we are enjoying a sunny one so far! It’s actually been so warm that Indyanna has been taking her baths in the yard! In really warm places, the slow cooker is a great cooking tool for this time of year because you can plug it in outside! I personally use my slow cooker all year round because cooking healthy, easy meals in bulk is a must around here.
I don’t post autoimmune friendly recipes that often because we are spicy addicts, we add jalapenos and hot sauce to just about everything. But, this is a fantastic recipe for those following an autoimmune protocol because it is not only void of all the gut-irritants, but it is also really nourishing!
Pot-au-feu, is a classic French dish of boiled meat and vegetables. It literally means pot on the fire. It is made using tough, but flavorful parts of the beef, such as shank or brisket, making it a perfect candidate for the slow cooker. It also calls for a great variety of vegetables – carrots, celery, onions, leeks, etc. You can choose your vegetables based on what’s in season or priced well!
My favorite part of this dish is the array of condiments it is served with. I am (or maybe used to be) the condiment queen! In my french-fry chomping days, I used to use ketchup, barbecue sauce and ranch every single time! Traditionally, pot-au-feu is served with coarse sea salt, cornichons (or you can just use regular pickles), hot mustard (I actually used cold), and horseradish. The dish itself is very simple and the condiments are really what distinguish the flavor.
I also used turnips, if you don’t enjoy the strong taste of turnips, you can substitute sweet potatoes or parsnips.
And don’t be put off by the long ingredients list, this is a very easy dish to make! It doesn’t even require browning!
Slow Cooker Pot-au-feu
3 leeks, peeled and cut in half
8 carrots, peeled and halved
8 stalks celery, peeled and halved
4 turnips, peeled and quartered
1 small head cabbage, cored and cut into 6 wedges
1 large onion, quartered
6 whole cloves of garlic, peeled
1.5 lbs. rump roast, tied with string so it keeps its shape (you can also substitue oxtail for a more gelatinous broth)
1 pound beef shanks
1 pound marrow bone, cut into 2 inch pieces
1 bouquet garni (see below)
1-2 teaspoons sea salt
1 teaspoon black peppercorns
1 small cinnamon stick
How to make bouquet garni:
3 sprigs fresh thyme
2 bay leaves
Leafy greens from 2 celery stalks
6 sprigs fresh parsley
- Arrange the herbs in a stack and tie them together into a tight bundle with a string.
Cornichons or small pickles
Prepared horseradish (or make your own)
Coarse sea salt
- Wrap the marrow-bones in cheesecloth and secure the cloth tightly with kitchen string.
- Wrap the cinnamon stick, peppercorn and bouquet garni in cheesecloth and secure with a string.
- Combine all ingredients in the slow-cooker. Pour enough water to cover all ingredients.
- Cook on low for 8-10 hours.
- Discard bundle of herbs.
- Place the meat on a platter and surround with the vegetables.
- Scoop the soft marrow from bones and also serve separately.
- Strain the broth through a fine-mesh sieve into a clean saucepan. Bring the broth to a boil for 10-15 minutes, until it has reduced. Season it with additional salt if needed.
- Serve the broth alongside the platter of meat and vegetables.
- Include garnishes for the meat and vegetables, such as whole grain mustard, pickled vegetables, grated horseradish, and sea salt.
*If you can, add the vegetables half way through cooking time to avoid overcooked, soggy vegetables.
*Substitute the rump roast with oxtail for an extra gelatinous broth!