CookEat Recipe
Pot au Feu Mexicaine
Beef-and-vegetable broth with Spanish peppers and six slices of toasted French bread. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0766. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use clean food-market marrow bone and safe beef handling; omit optional bones unless identified. Confirm cooked beef endpoint63°C and keep strained soup hot. Garlic “bean” is historical size wording, not a bean ingredient. Limites : Marrow-bone size, optional bones, garlic bean size, broth reduction, beef/vegetable dice size and servings unknown.
Method
Steps
Step 1
Boil salted water with beef and marrow bone (optional clean chicken/veal bones only if deliberately selected) for fifteen minutes, skimming. Add peeled carrot, turnip, clove-studded onion, pepper, tied leeks/celery and garlic; cover/simmer ninety minutes. Remove beef and named vegetables, dice and place in tureen with diced Spanish peppers. Skim fat and strain broth through clean cheesecloth over solids; serve with six toasted bread slices.
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