Saucepan (pot-au-feu)
MainsServings: 4
Ingredients for Saucepan (pot-au-feu)
Salt | ||
1 | Small hvidkåls main | |
1 | Small celery | |
1000 | g | Beef and veal-shank tværreb or breast marvben |
150 | g | Lean smoked pork |
2 | clove | Garlic |
250 | g | Carrots |
3 | Onion | |
3 | Leeks |
Instructions for Saucepan (pot-au-feu)
To prepare the Saucepan (pot-au-feu) recipe, please follow these instructions:
Bay leaf, parsley sprig, thyme sprig in leaf celery, bouquet, the French call bouquet garni.
In the old days we spent many hours on the preparation of casserole dishes. On the way they cooked out ... la stew.
A large pot filled with a few liters of water. Meat and marvben brought to the boil along with the onions, aromatic bouquet and possibly. Salt. The pot is boiling a few hours on a low heat and lightly a couple of times. The vegetables are met by, with the exception of kålhovedet, which cut into quarter and blanched for a few minutes with boiling water and a little salt. So øsses a couple of cups of broth from the pan into a saucepan and boil the cabbage tender here. Battle it cooked for themselves and are ready at five neighborhood for an hour and a half. The beef to cook for at least three hours before it is tender. The broth degreased and served in clear broth. The vegetables served with boiled potatoes. Finger salt and dijon mustard is given to.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328