Recipe Pot au feu
Preparation time:
1h
Heat treatment time:
2h
Shelf life:
Several months
Ingredients
Number of persons: 4Preparation
- Prepare your jars by washing them in hot, soapy water and letting them air dry.
- 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.
- Meanwhile, peel the vegetables. Quarter the carrots and the turnips. Cut the leeks lengthwise and then into large pieces. Half the cabbage.
- After 45 minutes, place the meat and vegetables in the Le Parfait Super Jars, then season with pepper, thyme, bay leaves.
- 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.