Pot-au-feu a la jambe de bois
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Shin of beef. |
| 1 | small | Knuckle of veal. |
| 500 | grams | Shoulder of beef. |
| 1 | small | Leg of lamb. |
| 1 | Marrowbone | |
| 2 | Onions | |
| 6 | Cloves | |
| 2 | Garlic cloves. | |
| 500 | grams | Carrots. |
| 300 | grams | Turnips. |
| 500 | grams | Leeks. |
| 1 | Stick celery. | |
| 1 | Bouquet garni. | |
| Salt; pepper. | ||
Directions
1 Peel the onions and garlic. Peel and wash the carrots and turnips. Split the leeks lengthways to remove the earth inside, wash and tie together.
Peel and wash the celery. Press 3 cloves into each onion.
2 Put the bouquet garni into a large pot of salted water. Add the meat (shin, knuckle of veal and shoulder of beef) and cover the pan as soon as the water boils. Reduce the heat and simmer for 2½ hours.
3 Now add the leg of lamb and cook for ½ hour. Add all the vegetables and cook for another ½ hour.
4 When the meat is tender, remove and arrange on a serving dish, adding the marrowbone. Before serving, cut the meat into slices and arrange the vegetables around it.
Campanile tip:
Serve with mustard, sea salt, gherkins and toasted bread.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.