Pot-au-feu (Boiled Meat and Vegetables)

Name: Pot-au-feu (Boiled Meat and Vegetables)
Yield: 4
Cuisine: Französisch
Ingredients: 2 ea. (~380 g) onions; 4 ea. (~500 g) carrots; 2 ea. (~600 g) turnips (each is one handful); ½ ea. (~400 g) celery root OR 3–4 celery stalks; 2 ea. (~450 g) leeks; ¼ ea. white cabbage; A bouquet garni made of thyme, bay leaf, and parsley; Salt; Ground pepper; 4–6 cloves 4–6 cloves; Nutmeg (if you plan to serve the broth as the first course, i.e. the traditional way); 1 kg low-cost, tougher beef meat (e.g. beef chuck); Oxtail or marrowbone (optional)

Rezeptvariante · Quelle: Wikibooks