Chef's Pot Roast (Pot-Au-Feu Du Chef) - TEFAL CLIPSO Modulo 2 Guide De L'utilisateur

EXE_IFU_TE_MODULO-2_4136751_mise en page 06/12/11 17:30 Page16
Veal
Three-mustard roast
1 kg rack of veal, tied as a roast, 6 carrots, 3 garlic cloves, 1 onion, 1 bouquet garni,
2 tablespoons of thick crème fraîche, 40 grams of butter, 30 cl of dry white wine, 2 tables-
poons of Meaux mustard, 1 tablespoon of strong French mustard and 2 tablespoons of mild
estragon-flavoured mustard, 1 tablespoon of oil, granulated sugar, salt, pepper.
Serves 4
Preparation time: 25 min.
Valve position: 2
Cooking time: 11 min.
Beef

Chef's Pot Roast (Pot-au-feu du chef)

1.2 kg of beef (topside or blade roast, ox tail, a little beef rib end), 2 marrow bones, 800 grams
of large potatoes, half a lemon, one onion studded with cloves, 3 carrots, 3 leeks tied up,
3 turnips, 1 celery branch, 1/2 celeriac, 1 garlic clove, 1 bouquet garni, 4 tablespoons of Port
wine, 4 slices of toasted wholewheat bread rubbed with garlic, pickles, whole salt, salt, pepper.
Serves 4
Preparation time: 20 min.
Valve position: 2
Cooking time: 20 min.
+ 20 min.
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Stud the roast with slivers of garlic. Using the pressure
cooker, brown the roast in the butter and oil. Salt and
pepper to taste. Remove the roast. Now brown the sli-
ced carrots in place of the meat and add 2 tablespoons
of sugar, some salt and pepper. Place the roast back
into the pressure cooker, add the bouquet garni, the
onion and the white wine. Close the pressure cooker.
As soon as the valve starts to hiss, lower the heat and
leave to cook for the stated duration. Once cooked,
open the pressure cooker.
Remove the roast and the carrots. Bring the cooking
juices to the boil and reduce by one third. Add the
crème fraîche and leave to cook for 5 minutes at low
heat, then add the mustard without allowing it to boil.
Sieve the gravy and add a little water if necessary.
Cut the roast. Serve with gravy and carrots.
Clean and peel the vegetables, cut them into pieces. Pour
2 litres of water into the pressure cooker, and add the
onion, carrots, leeks, turnips, celeriac, the garlic clove, the
celery branch and the bouquet garni of herbs. Salt and
pepper. Bring to the boil, then drop in the pieces of meat.
Cook for 10 minutes over low heat while regularly skim-
ming off the foam that forms on the surface.
Close the pressure cooker. As soon as the valve starts to
hiss, lower the heat and leave to cook for the stated du-