One of the (few) reasons I like winter is because I can eat and make pot-au-feu (a sort of typical French vegetables and beef stew). I love it, it is SO good. If you’re not sure about the meat pieces, you can just go to your butcher and ask him what he has for pot-au-feu.
The ingredients (for 6 persons) – not sure about the translations – please help! :)
- 600g beef form
- 600 g beef shoulder
- 1 veal hock
- 1 marrow bone
- 1 small green cabbage (optionnal)
- 1 small celeriac
- 6 potatoes
- 6 carrots or a bunch of wild carrots
- 6 small leeks or 3 big ones
- 6 turnip
- 2 onions
- 1 bunch of herbs (thyme, laurel, rosmarin, sage)
- 2 tbs cooking salt
- 1 stock-cube
- a few peppercorns
- a few cloves
The Recipe
- Put the whole meat and whole onions (without the skin of course) into a big pot with water and salt, herbs, pepper and cloves. Bring to boil slowly. Skim regularly. Continue to boil at medium heat for 2 hours, hald covered.
- Peel the vegetables. Blanch the cabbage for 10 min in boiling water and set aside.
- Add in the pot, 1 hour before before the end, the celeriac cut into pieces, the carrots (I personnaly put them 15-20 min before the end because I like them crunchy), the leeks, potatoes and turnips.
- Continue for 1 hour and 15 minutes before the end, add the cabbage
- Cut the meat into pieces, serve in bowls or soup plates with the bouillon, and some mostarda and/or mustard on the side.