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Pot Au Feu

Place onions 2 leeks 2 carrots 3 celery ribs and garlic in a large pot.
Pot au feu. It is the most celebrated dish in france and considered a national dish. This classic french comfort dish is stewed meats with vegetables but the difference is the dish can be served in at least two if not three ways. It is important to remember that the pot au feu at its core is a simple family dish.
The marrow is removed from the bone and spread on toast as a starter the broth is served as a soup and the meat is plated with the vegetables. In one large dish place all of the pieces of meat in the middle and arrange all the vegetables around the meats. Stud onion with cloves and add to mixture with vegetables and 500 ml 2 cups water.
Thym avec laurier céleri avec persil. When it is a pot au feu. The result was a savory stew that helped one make it through the.
So there is no expectations for fancy plating or anything of the sort. You can prepare it the day before it will be better. Remove marrow bones and refrigerate until needed.
Préparez deux bouquets garnis. Now the pot au feu is a winter dish a dish that we love to share with family or friends. Wrap parsley thyme and bay leaves in a moistened piece of cheesecloth and tie into a bundle.
30 minutes cooking time. Reduce heat to low and cook for 2 hours skimming any scum from the surface using a large metal spoon. Wrap the parsley thyme and bay leaves in a piece of.
Source : pinterest.com