Pot au feu
Treat yourself with this pot au feu casserole that combines pleasantly meats and vegetables. It is delicately flavored with cloves.
1. Place the short ribs and shank in a large pot of salted water and bring to a boil over high heat. Boil for 5 minutes, then skim.
2. Drain the meat, empty the pot and wash. Put the meat back in the pot with the bouquet garni. Cover again with cold salted water, bring to a boil, reduce heat and cook for 1 hour, skimming regularly.
3. Meanwhile, peel the carrots and onions. Wash and cut the celery into pieces. Prick the onions two cloves.
4. After 1 hour add the carrots, onions and celery and continue cooking for 30 minutes.
5. Peel and wash the potatoes. Pour into the pot and cook for another 30 minutes.
6. Wash and dry the parsley. Remove the meat and vegetables from the pot and divide into 6 mini pots. Sprinkle with coarse salt. Strain the broth and pour it into the mini pots. Add pepper and garnish with sprigs of parsley. Serve warm.
Photo credit: Sucré Salé
