Madrid Pot-au-feu

• For 4 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Beef Broth
  • Beef shank (about 2 pounds) : 1 piece
  • Water : 10 cups
  • Onion (peeled and halved) : 1 piece
  • Carrot (peeled and halved) : 1 piece
  • Celery stalk (halved) : 1 piece
  • Bay leaf : 2 pieces
  • Salt : 1 tablespoon
• Pot-au-feu
  • Beef chuck (cut into chunks) : 1 pound
  • Potatoes (peeled and halved) : 4 pieces
  • Carrots (peeled and halved) : 4 pieces
  • Leeks (cleaned and cut into chunks) : 2 pieces
  • Cabbage (cut into wedges) : 1/2 piece
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Boil the beef shank in a large pot with water, onion, carrot, celery, bay leaf, and salt for about 1 hour to make the beef broth. Skim off any impurities that rise to the surface.
• Remove the beef shank and strain the broth. Discard the vegetables.
• Return the broth to the pot and add the beef chuck, potatoes, carrots, leeks, and cabbage. Season with salt and black pepper.
• Simmer for about 30-40 minutes until the vegetables are tender and the beef is cooked through.
• Serve the Madrid Pot-au-feu hot in bowls, with some of the broth.

Tips

• You can add more vegetables like turnips or parsnips for extra flavor.
• This dish is even better the next day as the flavors develop more.

Information

• Madrid Pot-au-feu is a hearty and comforting dish that is perfect for a cozy family meal.