Classic Pot Au Feu Recipe
Ingredients
| Veal | 1 Kilogram, cut in half | |
| Leg lamb | 750 Gram, cut in half | |
| Beef | 1 Kilogram, rolled | |
| Garlic | 2 Clove (5gm), sliced | |
| Onions | 3 , unpeeled | |
| Carrots | 500 Gram, halved | |
| Leeks | 500 Gram, cut in to chunks | |
| Celery sticks | 4 , halved | |
| Turnip | 1 Small, cut in to chunks | |
| Bouquet garni | 1 | |
| Bay leaves | 2 | |
| 1 wine glass white wine | ||
| Horseradish sauce | ||
| Pickled gherkins | ||
| Olives | ||
| Capers | ||
| Mustard | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Tie the meat firmly with string to keep its shape during cooking.
Place in a large saucepan with the bones, if using.
Add the garlic, vegetables, bouquet garni and bay leaves.
Pour in the wine and sufficient water to cover.
Add salt and pepper to taste.
Bring to the boil, cover and simmer very gently for 4 hours.
Take out the meat and vegetables and transfer to a warmed serving dish.
Slice the meat and serve with the vegetables, horseradish sauce, pickled gherkins, olives, capers and mustard.
Leave the soup until cold, then skim the fat from the surface.
To serve, bring to the boil, strain and check the seasoning.
Place in a large saucepan with the bones, if using.
Add the garlic, vegetables, bouquet garni and bay leaves.
Pour in the wine and sufficient water to cover.
Add salt and pepper to taste.
Bring to the boil, cover and simmer very gently for 4 hours.
Take out the meat and vegetables and transfer to a warmed serving dish.
Slice the meat and serve with the vegetables, horseradish sauce, pickled gherkins, olives, capers and mustard.
Leave the soup until cold, then skim the fat from the surface.
To serve, bring to the boil, strain and check the seasoning.
Chef
