He thought he was rescuing a sheep—but it turned out to be something else
This bizarre French customer habit is driving shop owners crazy
Difficulty
Easy
Calories
+/- 150
Quantity
Serves 6
Preparation Time
30 min
Cooking Time
4 hrs
Total Time
4 hrs 30 min
Ingredients
6
servings
The Basics
-
Beef Rib
500 g
-
Carrots
4
-
Leeks
4 units
-
Potatoes
4 units
-
Turnips
4 units
-
Chuck
500 g
-
Shank
500 g
For Cooking
-
Onion
1
-
Garlic
1 clove
-
Clove
2
-
Celery
1 stalk
-
Pepper
4 pinches
-
Salt
1 pinch
-
Bouquet Garni
1
For the Table
-
Pickles
-
Coarse Salt
Preparation
-
1
Meat Preparation for Pot-au-Feu
Rinse the meats and place them in a pot. Cover with 5 liters of lukewarm water and bring to a boil. -
2
Skim off the foam that forms on the surface. -
3
Add the bouquet garni, garlic, and clove-studded onion. Simmer over medium heat. -
4
After 2 hours of cooking, season with a pinch of coarse salt and the pepper. Cook for another 30 minutes. -
5
Vegetable Preparation for Pot-au-Feu
Prepare the vegetables. Add them to the pot and cook for another hour. -
6
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