Saucepan (pot-au-feu)

Ingredients for Saucepan (pot-au-feu)

Instructions for Saucepan (pot-au-feu)

To prepare the Saucepan (pot-au-feu) recipe, please follow these instructions:

Bay leaf, parsley sprig, thyme sprig in leaf celery, bouquet, the French call bouquet garni.

In the old days we spent many hours on the preparation of casserole dishes. On the way they cooked out ... la stew.

A large pot filled with a few liters of water. Meat and marvben brought to the boil along with the onions, aromatic bouquet and possibly. Salt. The pot is boiling a few hours on a low heat and lightly a couple of times. The vegetables are met by, with the exception of kålhovedet, which cut into quarter and blanched for a few minutes with boiling water and a little salt. So øsses a couple of cups of broth from the pan into a saucepan and boil the cabbage tender here. Battle it cooked for themselves and are ready at five neighborhood for an hour and a half. The beef to cook for at least three hours before it is tender. The broth degreased and served in clear broth. The vegetables served with boiled potatoes. Finger salt and dijon mustard is given to.