Pot au feu de boeuf aux légumes
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recette

Beef and vegetable hotpot

  • Preparation 15 min
  • Cooking time 3h30

Ingredients

    • 400g / 14 oz beef short ribs 
    • 400g / 14 oz beef thick rib 
    • 400g / 14 oz beef brisket 
    • 3 bone marrows 
    • 1/2 small kale cabbage 
    • 6 small new turnips 
    • 3 small leeks 
    • 1 onion (with 3 cloves stuck into it) 
    • 6 carrots 
    • 6 cloves of garlic 
    • 1 bouquet garni (thyme, bay leaf, parsley) 
    • 1 tbsp coarse salt 

1. Cut the thick rib and brisket into large pieces, 3cm x 3cm (1 inch x 1 inch). Place the beef short rib in the stockpot. Cover with water and bring to the boil. Leave to simmer for 30 minutes, skimming regularly. Add the thick rib, brisket, onion, garlic cloves, bouquet garni and coarse salt. 

2. Leave to cook for around two and a half hours. 

3. Wash and peel the vegetables and cut them in half. 

4. Add them to the stockpot with the bone marrows and continue to cook for another 30 minutes. 

5. Serve very hot with gherkins and coarse salt, for example.