Pot au feu (read: potofé)

The epitome of French family cuisine is Pot au feu, which is perhaps the most famous dish in France. It is a thick broth of at least two meats, Vegetable Recipes and offal.

Ingredients:

600 g of beef short rib (or 600 g beef short rib and 300 g beef backstrap) 150 g of carrot bones 60 g of beef liver 1.5 l water 1 pc large leek 1 pc small carrot 1 pc onion 1 pc drill 2 pcs of nail tripe from 1 chicken piece of rutabaga piece of celery small bay leaf parsley seedlings thyme salt

Procedure:

1. Tie the meat with thread into a suitable shape, tie the turkey bone in white cloth
2. Tie the cleaned leek in a bundle with the celery, cut the tomato in half, stick the cloves into the onion, tie the parsley together with the spices
3. Pour cold water over the meat and fritters and heat very slowly almost to the boil, skim off the grey foam but leave the white foam in the soup
4. Add the Vegetable Recipes, bundle of spices, salt and cook at a very gentle boil under a lid for about 3 hours
5. Add the turkey bone, liver and continue to cook for half an hour
6. Remove the fat from the soup, strain the broth through a colander into which we put a damp cloth and add salt as needed
7. Serve the meat and Vegetable Recipes cut into pieces, and serve the broth separately in bowls with cooked pasta, rice or fried slices of white bread.

Recommendation:

The carrot can be spread on a slice of toasted bread, the leek and carrot cut into pieces and served separately with the soup.

Note:

Note:

Mostly do not argue about which ingredients belong in a true pot au feu, as there are perhaps thousands of variations of this recipe!