Recipe Pot au feu

From blanquette to bourguignon, meat recipes are legion in France. Among them, this recipe for traditional pot au feu should delight your taste buds. And as it's a home-made pot au feu, it'll make you proud!

Pot au feu en conserve
Preparation time:
1h
Heat treatment time:
2h
Shelf life:
Several months
Difficulty:
Community rating:

Ingredients

Number of persons: 4
  • 800g (1 ¾ lb) beef shank or chuck
  • Lard (pork fat)
  • Marrow Bone
  • 5 carrots
  • 5 turnips
  • 3 leeks
  • 1/3 Savoy cabbage
  • Thyme
  •  Bay leaves
  •  Salt 
  • 12 Black Peppercorns

Recommended products

We recommend: Jars Le Parfait Super > Jar - 0,25 l (Diamètre : 70)

Preparation

  1. Prepare your jars by washing them in hot, soapy water and letting them air dry.
  2. In a stockpot, place the beef and lard into cold salted water. Bring to a boil over low heat and allow to simmer gently for 45 min.
  3. Meanwhile, peel the vegetables. Quarter the carrots and the turnips. Cut the leeks lengthwise and then into large pieces. Half the cabbage.
  4. After 45 minutes, place the meat and vegetables in the Le Parfait Super Jars, then season with pepper, thyme, bay leaves.
  5. Pour very hot broth up to 2 cm below the edge, close and proceed with the heat treatment, 90 min at 100°C (212°F).

If you want to avoid meat overcooking, place the meat, vegetables and herbs in the jars, pour very hot broth up to 2 cm below the edge and proceed with the heat treatment, 3 hours at 100°C (212°F).

Serve the Pot-au-feu with mustard, chutney or other garnish.

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