pot au feu with former
POT-AU-FEU OLD
Ingredients Serves 8
500g cottage nut farm my grandmother
300g veal shank from the farm to my grandmother
250g bacon
a pigtailed farm my grandmother
800g flat-to-coast of farm my grandmother
a bone marrow
500g leeks 500g carrots 1 stalk celery
2 onions 4 cloves 2 cloves garlic
thyme, bay
Coarse salt, pepper Preparation
1 - In a large pot of cold water, put the heel to the nuts and flat-to-coast. Add a good handful of coarse salt and cook uncovered 1 hour
.
2 - After this time, put with beef, veal, bacon and pig's tail. Cook again one hour, skimming carefully.
3 - Peel the carrots and cut them into thick slices.
4 - Peel the onions and prick them with cloves.
5 - Wash the leeks and split them in half.
6 - Immerse the vegetables in the pot with crushed garlic, celery, bouquet garni and bone marrow. Pepper mill.
7 - When the pot-au-feu is cooked, arrange the vegetables with some broth in a vegetable and meat in a large bowl.
Serve immediately.
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