Auvergne stew Ingredients: 20 cloves - 10 carrots - 1 onion - 5 turnips - medium 1 cabbage - 1 bouquet garni - 8 potatoes peppercorns - or 5 berries 100 g duck fat - 1 kg salted chuck 1 kg salted pork - 1 ham - 1 Morteau sausage.
Utensils：
- 1 knife- knives 1 peeler- peeler 1 casserole dish- 1 lid- 1 saucepan- pots and pans 1 fork- 1 wooden spoon-
Total time: 7h07 Preparation: 2h17 Rest:- Cooking: 4h50
Phase 1
(Desalt the meat 5h if salty, 2hif half salt.)
Phase 2
Remove a few leaves around the cabbage and remove the core from underneath.
Phase 3
Cut the cabbage into 4, remove the white in the middle and wash.
Phase 4
Peel the carrots and turnips.
Phase 5
Blanch the cabbage: immerse it in a large casserole dish and cover with water. Bring to the boil and after 2 minutes with large bubbles, remove, drain and run under cold water to stop the cooking.
Phase 6
Prick the onion with the 20 cloves.
Phase 7
In a casserole dish, put the meat in cold water (except the sausage) and add the chopped onion. Do not salt. Bring to a boil over high heat then remove all the foam above.
Phase 8
Once everything is skimmed, reduce the heat to reach a low boil, add the bouquet garni and the 5 bay pepper, let cook gently for 1h30.
Phase 9
Cut now le cabbage in strips and carrots in sticks.
Phase 10
Take another casserole dish, put oil in the bottom, and put the carrots over high heat for 5 minutes then add the cabbage. Heat for another 10 minutes over low heat, stirring well.
Phase 11
Add the turnips and duck fat, cook gently for another 30 minutes.
Phase 12
Add the Morteau sausage on top and leave to heat again for 1 hour 15 minutes.
Phase 13
Add the peeled and sliced potatoes. Cook for another 30 minutes, stirring occasionally.
Phase 14
When it is cooked, add the meat to the casserole which contains the vegetables and leave everything on reduced heat for another half hour.
Phase 15
Enjoy your meal!
Utensils：
- 1 knife- knives 1 peeler- peeler 1 casserole dish- 1 lid- 1 saucepan- pots and pans 1 fork- 1 wooden spoon-
Total time: 7h07 Preparation: 2h17 Rest:- Cooking: 4h50
Phase 1
(Desalt the meat 5h if salty, 2hif half salt.)
Phase 2
Remove a few leaves around the cabbage and remove the core from underneath.
Phase 3
Cut the cabbage into 4, remove the white in the middle and wash.
Phase 4
Peel the carrots and turnips.
Phase 5
Blanch the cabbage: immerse it in a large casserole dish and cover with water. Bring to the boil and after 2 minutes with large bubbles, remove, drain and run under cold water to stop the cooking.
Phase 6
Prick the onion with the 20 cloves.
Phase 7
In a casserole dish, put the meat in cold water (except the sausage) and add the chopped onion. Do not salt. Bring to a boil over high heat then remove all the foam above.
Phase 8
Once everything is skimmed, reduce the heat to reach a low boil, add the bouquet garni and the 5 bay pepper, let cook gently for 1h30.
Phase 9
Cut now le cabbage in strips and carrots in sticks.
Phase 10
Take another casserole dish, put oil in the bottom, and put the carrots over high heat for 5 minutes then add the cabbage. Heat for another 10 minutes over low heat, stirring well.
Phase 11
Add the turnips and duck fat, cook gently for another 30 minutes.
Phase 12
Add the Morteau sausage on top and leave to heat again for 1 hour 15 minutes.
Phase 13
Add the peeled and sliced potatoes. Cook for another 30 minutes, stirring occasionally.
Phase 14
When it is cooked, add the meat to the casserole which contains the vegetables and leave everything on reduced heat for another half hour.
Phase 15
Enjoy your meal!