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Leeks
Pot au feu
Author:
Les Cultures de chez nous
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Preparation
60
Baking
60
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
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 gr (4 1/2 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
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Pot au feu
From
Oct 08
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Jan 01
Preparation
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.
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