Pot-au-feu
240 min506 kcal each
Beef simmered for hours with winter vegetables: the broth is the first course, the meat and vegetables the second, with mustard and cornichons.
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Plan this recipeIngredients
for 6 servings- Beef chuck, in large pieces1.20 kg
- Carrots600 g
- Leeks450 g
- Turnips400 g
- Celery2 stalk
- Onion1 piece
- Potatoes800 g
- Dijon mustard4 tbsp
- Cornichons100 g
- Cloves3 piece
- Bay leaf2 piece
- Fresh thyme3 sprig
- Water3½ l
- Salt2 tsp
- Black pepper½ tsp
Method
Prep 30 min · cook 210 min- Put the beef in a large pot with the cold water, bring slowly to the boil and skim off the foam.
- Add the onion stuck with the cloves, the bay leaf, thyme, celery, salt and a few peppercorns, and simmer very gently for 2½ hours.
- Add the carrots, leeks tied in a bundle, and the turnips, and simmer for 45 minutes more.
- Boil the potatoes separately in salted water for 20 minutes.
- Serve the strained broth first, then the sliced beef and vegetables with the mustard and cornichons. The broth keeps for 4 days.
Nutrition
per servingCal
506
Protein
50g
Carbs
52g
Fat
11g
Of 11g of fat per serving, 3.9g is saturated.
