Pot-au-feu
60
60
8
No
Ingredients
- 1.4 kg (3 pounds) of beef ribs
- 3 liters (12 cups) of cold water
- 15 ml (1 tablespoon) of big salt
- 4 peeled carrots sliced in two
- 1 peeled rutabaga slice in two
- 1 1/2 packge of 250 g (6 cups) of Les Cultures de chez nous sliced leeks
- 3 peeled onions, each pricked with a clove
- 1 peeled parsnip sliced in two
- 2 celery branches
- 1 finely chopped garlic clove
Preparation
Side-by-side mode- Set meat in a casserole. Add water and big salt. Cook at medium heat, uncovered. Simmer for about 30 minutes. Skim. If water boils too much add 125 ml (1/2 cup) of cold water, which will slow down boiling and rise foam left which you also have to remove.
- Add remaining ingredients. Bring liquid to a boil. Set lid over without covering completely to make broth clearer. Simmer until meat tenders (for about 2 to 3 hours).
- Remove meat. Serve with vegetables from pot au feu and boiled potatoes.
