Pot au feu

Publié le par Danièle

What could we cook when it's cloudy and cold outside. Hum...it's smell the Pot au feu!!!

It's a French beef stew cooks with vegetable and aromatic garnish during a long time. Lot of flavor in this dish.

Let cook it !

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Ingredients :

4 pound beef : 1 pound chunk-eye, 1 pound shrank, 1 pound short ribs , 1 bone marrow

Aromatic garnish :  2 bay leaves, 1 thyme, celery, 1 onion stink with 2 whole cloves, 1 rib celery

4 litres water

4 carrots peeled and diced

4 turnips peeled and diced

3 leeks sliced

2 onions sliced

6 potatoes peeled

salt and pepper to taste


Directions :

To make the aromatic garnish wrap together bay leaves, thyme, 1 rib celery, 1 onion stink with 2 whole cloves and green leeks.

 In a large pan, pour in meat except the bone marrow. Cover with water and drain immediatly ( it's to clean the meat to have a broth clear). Pour the meat in the pan with all aromatic garnish in the pan and add 4 litres of water. Cover the pan and cook at least 3 1/2 hours.

1/2 hours before the end, add carrots, turmips, leeks, onions and the bone marrow. Add salt and pepper.

Meanwhile, cook potatoes in salt water during 1/2 hours.

Bon Appetit.


Publié dans Meat

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