Pot-au-feu. Pot-au-feu is a French beef stew. According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine. In a large pot, combine the onion and half each of the leeks, celery and carrots.
Pot-au-feu (French pronunciation: [pɔ.to.fø] "pot on the fire") is a French beef stew.
According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine.
Pot au feu is a traditional French recipe where a flavorful broth is served alongside a platter of roast beef, sausages, and root vegetables.
Vous pouvez avoir Pot-au-feu using 9 ingrédients et 4 pas. Voici comment cuisiner ça.
Ingrédients de Pot-au-feu
- Préparez de poireaux.
- Vous avez besoin de grosses carottes.
- Vous avez besoin de gros oignon.
- Vous avez besoin de d ails.
- Préparez de viandes à Pot-au-feu.
- C'est de os à moelle.
- Vous avez besoin de clous de girofle.
- Vous avez besoin de Sel de Guérande.
- C'est de Poivre.
Pot au feu is the quintessential French dish. Pot au feu, which means "pot on the fire" in French, is a simple, provincial dish made from boiling Today, pot au feu is cooked for a specific meal, but it remains a hearty and economical comfort food. Pot-au-feu, French for "pot on fire", is one of the oldest French peasant winter dishes. With its wonderful aromas and succulent, tender meat, a serving of pot-au-feu paired with a glass of dry red.
Pot-au-feu étape par étape
- Éplucher et laver Les carottes et les poireaux éplucher l’oignon et l ail.
- Planter les coups de girafe dans l’oignon.
- Tremper la viande dans l’eau froide salée porte à ébullition et écumé puis cuire 1h30.
- Ajoutez les légumes laissez cuire encore une heure et poivrer.
Pot au Feu is French for "pot on the fire". In other words, a stew or stock pot which is left cooking over the Depending on the meat being used, a Pot au Feu can be very rich. If you would like a leaner. At its heart, pot-au-feu isn't particularly French at all. Simmering meats and vegetables until tender is as old as human history itself.