| This recipe is liked by 2 person(s). |
Pot-au-feu
Nb persons: 4
| 1 lb | beef for stew |
| 0.3 lb | chicken wings |
| 1 | carrots |
| 0.5 | turnips |
| 1 | leeks, white part only |
| 1 | celery root |
| 1 small | onion |
| 2 | cloves, sticked in the onion |
| salt | |
| 1.25 quarts | water |
| Bouquet garni: | |
| 1 | bay leaves |
| 2 sprig | fresh parsley |
| 1 sprig | fresh thyme |
Put the meat in the water and bring to a boil. Simmer a short while, while skimming off the foam. Add the remaining ingredients, with the vegetables cut roughly in 1 inch pieces, and bring again to a boil. Skim again. Cover and cook slowly 3 hours. Remove the bouquet garni before serving.
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