Difficulty: Easy<\/p>\n
Calories per 100g: +\/- 150<\/p>\n
Servings: 6 people<\/p>\n
Preparation Time: 30 minutes<\/p>\n
Cooking Time: 4 hours<\/p>\n
Total Time: 4 hours 30 minutes<\/p>\n
Explore the ultimate recipe for pot-au-feu, a staple of French cuisine. This dish is easy to master, although it requires a long cooking process to achieve tender meat and a flavorful vegetable broth. Here’s how to quickly and flawlessly prepare pot-au-feu in a pot.<\/p>\n
For 6 servings:<\/p>\n
– Beef rib: 500g
\n– Carrots: 4
\n– Leeks: 4
\n– Potatoes: 4
\n– Turnips: 4
\n– Chuck steak (paleron): 500g
\n– Thick flank (macreuse): 500g<\/p>\n
– Onion: 1
\n– Garlic: 1 clove
\n– Cloves: 2
\n– Celery: 1 stalk
\n– Pepper: 4 pinches
\n– Salt: 1 pinch
\n– Bouquet garni: 1<\/p>\n
– Pickles
\n– Coarse salt<\/p>\n
1. Meat Preparation<\/strong><\/p>\n Rinse the meats and place them in a large pot. Cover with 5 liters of lukewarm water and bring to a boil.<\/p>\n 2. Skim off the foam that forms on the surface as it cooks.<\/p>\n 3. Add the bouquet garni, garlic, and the onion studded with cloves. Simmer over medium heat.<\/p>\n 4. After 2 hours of cooking, season with a pinch of coarse salt and pepper. Continue cooking for another 30 minutes.<\/p>\n 5. Vegetable Preparation<\/strong><\/p>\n Prepare the vegetables. Add them to the pot and cook for another hour.<\/p>\n 6. Boil the potatoes separately for 20-25 minutes.<\/p>\n When ready to serve, place a piece of each type of meat and some vegetables on each plate, along with some broth. Serve with salt, mustard, and pickles.<\/p>\n\n\nTo Finish<\/h3>\n