Pot Au Feu

First, put the beef (as whole pieces) with 2 liters of cold water and let it boil leisurely. After it has boiled, skim off the gray foam that has formed on the surface, then add the tied herb bouquet and the peeled onions, each larded with two cloves, as well as the peppercorns and the bay leaves to the clear soup and gently simmer the whole thing at low temperature for about 1 hour.

During this time, rinse and clean the rest of the vegetables, but cut them whole, from the leeks cut the greens (only the white stalks are used), cut only the kohlrabi and the celery stalks in half.

Preheat the oven to 140 °C, cut the baguette diagonally into slices about 1 cm wide, place the slices against each other on an oven rack and dry in the oven for about 90 min until it looks like a rusk, then cool.

When the meat has simmered for about an hour, add all the vegetables with the salt and continue to cook gently for another half hour. At the end, season again with salt.

The pot au feu is served in two courses: first, as an entrée, place the slices of toasted bread in deep plates and pour only the clear soup over them.

Now, as the main course, cut thick slices of each type of meat and vegetable and arrange them on plates, sprinkle with freshly ground pepper and a little sea salt, add to the

Related Recipes:

Barley Soup – Krupnik– pieces chopped greens, carrots, arotten, – leek, leek, , parsley roots, – celery celery... Sopa De LimaThis wonderfully fragrant Mexican soup is prepared with bitter limes. Especially important: Use only untreated... Böfflamott – ‘Boeuf a La Mode’ in Bavarian StylePeel the onion, rinse the greens and chop the whole thing. Place the washed ox meat in a large enough bowl... Rindfleisch Und Yorkshire-Pudding Rindsbraten Mit Yorkshire-PuddingIn Great Britain, beef has always played a major role in the diet. This is true at least for the strata of the... Spreewald Gherkin MeatBoil the beef brisket with bay spice, salt and root vegetables (use the clear soup for soup as you like). Cut... Cauliflower and Broccoli SaladThis light leaf salad, served with a little baguette, tastes just as excellent as an entrée as it does as a... Pork Knuckle Sauce with Pumpkin GerstlCut garlic bulb in half crosswise in the skin, halve peeled shallots and peel yellow beet. Soak meat well. In... Roast Beef with Pepper SaucePre- and make: about half an hour, roast: 20-half hour. Remove the meat from the refrigerator about 1 hour... Sopa De LimaRemove the skin from the onions. Cut onions and garlic bulbs in half lengthwise. Place ingredients from the... Farmer RabbitRinse the rabbit under cold running water, dry, skin, remove the fat, cut into portions, rub with salt and...