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 cuisiner Pot-au-feu using 9 ingrédients et 4 pas. Voici comment cuisiner ça.

Ingrédients de Pot-au-feu

Préparez de poireaux.
C'est de grosses carottes.
Vous avez besoin de gros oignon.
Vous avez besoin de d ails.
Vous avez besoin de viandes à Pot-au-feu.
Vous avez besoin de os à moelle.
C'est de clous de girofle.
Préparez 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.