arthur
04-12-2013, 05:21 AM
For 8 people:
3 kg of beef in equal parts chuck, cottage, breeches and tail.
8 carrots
8 leeks
8 potatoes
1/2 cabbage
4 turnips
For cooking:
2 onions and 4 cloves of garlic
4 cloves, thyme, bay leaves, 1 stalk celery, 1 bunch of parsley
15 peppercorns and coarse salt
For the table:
pickles and coarse salt
Preparation time: 20 minutes
Cooking time: 180 minutes
Waiting: 0 min
Total time: 200 minutes
Preparation Pot-au-feu
1Epluchez onions, plant the cloves there. Prepare two bouquet garni: thyme bay leaf, celery and parsley.
2Plongez all with meat previously tied (your butcher) in a large pot with 5 liters of cold water. It is left for 3 hours of cooking "small tremors."
3A boil, add a handful of coarse salt and pepper. Periodically remove the foam that forms on the surface.
450 minutes before the end of cooking, add gradually other vegetables. First, remove the meat and strain the broth. It will be better for the final look. Once filtered replace everything to cook (meat + broth).
5Incorporez carrots and turnips first (h-50 min) and cabbage (h-40) finally leeks (h-20). The potatoes should be cooked separately.
6Servez vegetables and sliced meat (remove the strings) in a large bowl. Join offering pickles and salt.
Finally ... For the brave who like bone marrow, they are poaching 10-15 minutes apart in the broth.157
3 kg of beef in equal parts chuck, cottage, breeches and tail.
8 carrots
8 leeks
8 potatoes
1/2 cabbage
4 turnips
For cooking:
2 onions and 4 cloves of garlic
4 cloves, thyme, bay leaves, 1 stalk celery, 1 bunch of parsley
15 peppercorns and coarse salt
For the table:
pickles and coarse salt
Preparation time: 20 minutes
Cooking time: 180 minutes
Waiting: 0 min
Total time: 200 minutes
Preparation Pot-au-feu
1Epluchez onions, plant the cloves there. Prepare two bouquet garni: thyme bay leaf, celery and parsley.
2Plongez all with meat previously tied (your butcher) in a large pot with 5 liters of cold water. It is left for 3 hours of cooking "small tremors."
3A boil, add a handful of coarse salt and pepper. Periodically remove the foam that forms on the surface.
450 minutes before the end of cooking, add gradually other vegetables. First, remove the meat and strain the broth. It will be better for the final look. Once filtered replace everything to cook (meat + broth).
5Incorporez carrots and turnips first (h-50 min) and cabbage (h-40) finally leeks (h-20). The potatoes should be cooked separately.
6Servez vegetables and sliced meat (remove the strings) in a large bowl. Join offering pickles and salt.
Finally ... For the brave who like bone marrow, they are poaching 10-15 minutes apart in the broth.157