Easy pot-au-feu Ingredients: Veggie version- 5- carrots- 2- leeks- 1- onion- 4- cloves pepper salt- 1 kg of- beef in pot-au-feu bone marrow 1 per person- 4- turnips or turnips- 2 stalks of- celery- 1 clove of- garlic- 1- bouquet garni (thyme, bay leaf, parsley).
Utensils： 1 knife knives- 1 peeler- 1 fork- 1 skimmer- 1 gratin dish oven dishes-
Total time:
2h30
Preparation:
30 min -
Cooking:
2 h
Phase 1
Wash, peel all the vegetables, and cut them into fairly large pieces.
Phase 2
Prick the whole onion with the cloves.
Phase 3
Boil 3 liters of water, add all the vegetables, then the bouquet garni, garlic, salt, pepper then the meat.
Phase 4
Cook everything for about 2 1/2 to 3 hours, skimming from time to time.
Phase 5
1 hour before the end, add the marrow bones, and put coarse salt at the ends to preserve the marrow.
Phase 6
Drain the vegetables and meat, and serve hot with mustard.
Utensils： 1 knife knives- 1 peeler- 1 fork- 1 skimmer- 1 gratin dish oven dishes-
Total time:
2h30
Preparation:
30 min -
Cooking:
2 h
Phase 1
Wash, peel all the vegetables, and cut them into fairly large pieces.
Phase 2
Prick the whole onion with the cloves.
Phase 3
Boil 3 liters of water, add all the vegetables, then the bouquet garni, garlic, salt, pepper then the meat.
Phase 4
Cook everything for about 2 1/2 to 3 hours, skimming from time to time.
Phase 5
1 hour before the end, add the marrow bones, and put coarse salt at the ends to preserve the marrow.
Phase 6
Drain the vegetables and meat, and serve hot with mustard.