Pot au feu

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Pot au feu. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Pot au feu is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They're nice and they look wonderful. Pot au feu is something which I have loved my whole life.

Many things affect the quality of taste from Pot au feu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pot au feu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pot au feu is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Pot au feu using 13 ingredients and 6 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Take to make Pot au feu:

1. 500 g viande (un morceau maigre, un morceau gras et un morceau gélatineux)
2. 4 os à moelle
3. 4 carottes
4. 4 pommes de terre
5. 2 navets
6. 2 branches de céleri
7. 1 poireau
8. 1 oignon
9. 2 gousses d'ail
10. 1 bouquet garni
11. 1 bouquet de persil
12. 4 ou 8 clous de girofle
13. poivre

Instructions to make to make Pot au feu

1. Déposez la viande dans un faitout
2. Ajoutez l'ail entier écrasée, l'oignon coupé en 4 avec 1 ou 2 clous de girofle piqués dans chaque quart (selon votre convenance), le bouquet garni et le persil
3. Couvrez la viande d'eau, poivrez et salez (si vous le souhaitez) et faites mijoter à feu moyen à couvercle fermé, pendant 2h30
   (lors de la cuisson enlevez l'écume qui se déposera à la surface)
4. Épluchez et coupez en gros vos légumes : les carottes en 2, les pommes de terres en 4, le poireau en tronçon, les navets en 2, et le céleri en gros morceaux en enlevant les fils
5. Lavez vos légumes et insistez sur les poireaux, ils sont souvent plein de terre
6. Au bout des 2h30, ajoutez les légumes à la viande, et laissez mijoter minimum 30 min à feu moyen et couvert.
   Petite astuce : préparez le la veille, car ce plat est meilleur réchauffé

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