Pot au Feau RecipeOrigin: France Period: Traditional |
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A French one-pot dish that includes lots of different kinds of meat. You can vary these at will, but chicken and beef really do need to figure in the mix. Ingredients:
1.5kg beef shin 
Pot au Feau Preparation:Method:Arrange the meats in a heavy pan, adding the marrow bones on the bottom, then the beef and then the other meats. Add enough water to cover the meat and set over a gentle heat. Once the stock is boiling add the vegetables peeled but whole. The only exception being the leeks which should be sliced lengthways and then tied to hold them together. Note that the meats will be ready at different times: the chicken first. Remove the meat from the pot as they are done and transfer to a separate dish, using stock to keep them warm. Chop the meats and arrange on a plate. Garnish with the chopped vegetables and plenty of stock then serve. This dish is wonderful with new potatoes. |
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