Home

Pot-au-feu #2

Sometimes referred to as the national soup of France, Pot-au-feu makes a substantial meal in itself for cold wintry days. In France the meat is usually served separately.

ingredients

serves 4 to 6.
1 kg (2 lb) clod or shin of beef with bones, excess fat removed
1 tsp spoon salt
6 peppercorns, finely crushed
1 onion, peeled and stuck with a few cloves
1 bouquet garni
1 garlic clove, finely chopped
2 carrots, peeled and quartered
2 celery stalks, scrubbed and chopped
2 leeks, washed and sliced
1/2 kg (1 lb) potatoes, peeled and diced
Chopped fresh parsley to finish

method

1. Put the meat and bones in a large saucepan. Cover with water, add the salt and bring slowly to the boil. Skim off the scum with a slotted spoon.

2. Lower the heat, add the peppercorns, onion, bouquet garni and garlic and half cover. Simmer very gently for 2 1/2 hours or until the meat is just tender, skimming from time to time if necessary. Add more water if the liquid level in the pan becomes rather low.

3. Remove the bones and the bouquet garni and onion, then add the vegetables. Continue to simmer gently for a further 1 hour when both the meat and vegetables will be tender.

4. Before serving, bring the soup quickly to the boil, skim well to remove any fat, adjust seasoning and sprinkle with plenty of chopped parsley.

What did you think?

3 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved