Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, pot au feu. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pot au feu is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Pot au feu is something which I have loved my entire life.
Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honours the tables of the rich and poor alike.".
To get started with this recipe, we must first prepare a few components. You can have pot au feu using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pot au feu:
- Make ready 8 carottes
- Get 1 rave
- Take 3 blancs de poireaux
- Take 1 branche de céleri
- Prepare 2 oignons
- Make ready 10 pomme de terre
- Prepare 12 clous de girofle et poivre sel
- Make ready 300 g paleron de boeuf
- Get 500 g jarret de boeuf
- Make ready 100 g Plat de côtes
Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of roast beef, sausages, and root vegetables. Pot au feu is the quintessential French dish. A pot au feu is a classic French dish that is slowly cooked all together as a stew but served When it is a pot au feu! This classic French comfort dish is stewed meats with vegetables, but the difference.
Steps to make Pot au feu:
- Préparer les légumes les garder entier couper la viande en morceaux disposer le tout dans un faitout et recouvrir d'eau.
- Mettre à cuire durant 2h30 si besoin rajouter de l'eau.
- Après cuisson dresser les légumes et la viande sur un plat et mettre le bouillon dans un saladier. Servir en soupe accompagné de croutons servir le plat légumes viande accompagné d'une mayonnaise.
- Bonne dégustation.
Pot-au-feu is a meat-feast stew that is a bit like cassoulet. It's a very flexible recipe that can be adapted to your own tastes. Pot-au-Feu was the name taken by French Sergeant Deron, a deserter and self styled Marshal of France. He headed the army of deserters in Sharpe's Enemy. In Sharpe's Enemy, he was described as a ludicrous figure, short and immensely fat, displaying a multitude of chins.
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