Pot-au-feu

• For 6 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Beef Broth
  • Beef bones : 2 kg
  • Water : 4 liters
  • Onion : 1
  • Carrots : 2
  • Leek : 1
  • Celery stalks : 2
  • Bouquet garni (thyme, bay leaves, parsley) : 1
  • Salt : 1 tsp
  • Peppercorns : 10
• Meat and Vegetables
  • Beef brisket : 1 kg
  • Beef shank : 1 kg
  • Chicken : 1
  • Leek : 1
  • Carrots : 4
  • Turnips : 4
  • Potatoes : 4
  • Cabbage : 1
  • Salt : 1 tsp

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

Steps

• Prepare the Beef Broth
• Place the beef bones in a large pot and cover with water.
• Bring to a boil and let it simmer for 10 minutes.
• Drain the bones and rinse them under cold water.
• Return the bones to the pot and add the onion, carrots, leek, celery stalks, bouquet garni, salt, and peppercorns.
• Pour in the water and bring to a boil.
• Reduce the heat and let it simmer for 2 hours, skimming off any impurities that rise to the surface.
• Cook the Meat and Vegetables
• Add the beef brisket and shank to the pot with the beef broth.
• Simmer for 1 hour.
• Add the chicken, leek, carrots, turnips, and potatoes to the pot.
• Simmer for another 30 minutes.
• Finally, add the cabbage and simmer for an additional 15 minutes.
• Remove the meat and vegetables from the pot and slice the meat.

Tips

• Serve the pot-au-feu with Dijon mustard and crusty bread.
• You can strain the beef broth before serving for a clearer soup.

Information

• Pot-au-feu is a classic French dish that is perfect for a comforting meal on a cold day.
• This recipe can be easily adjusted to your taste by adding or removing vegetables.