Pot-au-feu (Beef and vegetable casserole)

Ingredients for Pot-au-feu (Beef and vegetable casserole)

Instructions for Pot-au-feu (Beef and vegetable casserole)

To prepare the Pot-au-feu (Beef and vegetable casserole) recipe, please follow these instructions:

Upillede onion, halve it and heat the cut surface in a greased frying pan until it is dark brown (this will give the soup color). Got the meat, chicken, salt, pepper, thyme, bay leaf, a few stalks of parsley (and preferably parsley root) celery leaves and the halved onion in conjunction with 2 l. of water, and bring it slowly to the boil. Cream soup, and let it boil under low heat for about 3 hours. Sieve the soup and let it boil under low heat for about 3 hours. SI soup. Cut the meat from the legs, and put it back into the soup, came the pores in after they are cut into 5-6 cm. long pieces, came the carrots cut into strips in, and let the soup Cook another 15 minutes. Add the 4 pieces cut turnips, peeled and halved potatoes. Cook until the vegetables are tender, onwards to ok a little more parsley came in.

Tips:
This pot-au-feu can be eaten as a vegetable soup, but the classic French way is the following: first, the soup is served in soup plates with a slice of bread in the bottom and a little red wine poured on top (le coup du médecin). Then eaten meat and vegetables, marrow from the legs eaten on a piece of bread. This right must be served with coarse salt, small sour cucumbers and mustard. You can also get cabbage in a pot-au-feu, but it should be cooked for himself in a bit of the soup, otherwise it will give the Court an unpleasant taste. Sometimes replaced the beef of hen, sometimes of pork or a mixture of different kinds of meat. The fyldigste pot-au-feu is the taditionelle soup, which vinbønnernes wives boils under the grape harvest to vinplukkerne, containing ham, bacon, chicken, goose and sometimes many kinds of vegetables as well as beef.