Traditional pot-au-feu
Gourmand Asia suggests you this recipe to make a pot-au-feu. So you can savor one of the most traditional French dishes.
1. Put the short ribs and shank in a large pot filled with salted water over high heat and bring to a boil. Boil for 5 minutes, then skim.
2. Drain the meat, empty the water the pot and rinse. Put back the meat in the pot with the bouquet garni. Cover again with cold salted water, bring to a boil, reduce the heat and cook for 1 hour, skimming regularly.
3. Meanwhile, peel the carrots and onions. Wash and cut the celery stalk into sections. Prick the onions two cloves.
4. After 1 hour cooking, add the carrots, onions and celery and continue the cooking for 30 minutes.
5. Peel and wash the potatoes. Add into the pan and cook for 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 into the mini pots. Season with pepper and garnish with sprigs of parsley. Serve warm.
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