Pot on\'m fire - Pot au feu

Name: Pot on\'m fire - Pot au feu
Cook time: 3 h
Total time: 3 h
Yield: 7
Ingredients: 1.6 kg Beef (Bug); 200 g streaky smoked bacon; 1/8 l dry white wine; 2 Garlic cloves; 3 Bay leaves; 2 small stems rosemary, sage, marjoram; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 2 Large leeks (leek); 1 kg Savoy cabbage; 750 g Carrots; 2 TABLESPOONS Butter; 1 French baguette stick; 1 collar Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 7

1.6 kg Beef (Bug)
200 g streaky smoked bacon
1/8 l dry white wine
2 Garlic cloves
3 Bay leaves
2 small stems rosemary, sage, marjoram
7-10 Tbsp Salt
1 TEASPOON Peppercorns
2 Large leeks (leek)
1 kg Savoy cabbage
750 g Carrots
2 TABLESPOONS Butter
1 French baguette stick
1 collar Parsley

Directions

1
Wash the meat and bacon. Bring to the boil in a large pot with two two litres of cold water, skimming several times. Add white wine, bring to the boil again. Peel garlic and cut into quarters.
2
Wash the herbs and tie them together to form a bouquet. Add garlic, herbs, salt and peppercorns to the meat. Cover and cook on low heat for 2 1/2 hours. In the meantime, clean and wash the leek and savoy cabbage, peel and wash the carrots.
3
Cut everything into large pieces. Add to the meat one hour before the end of cooking time. To serve, cut the meat into slices and the bacon into large cubes. Pour vegetables through a sieve. Collect the broth and serve it as broth beforehand, for example sprinkled with finely chopped herbs.
4
Cut the baguette into slices. Sauté in hot butter. Wash and chop the parsley. Arrange meat, bacon and vegetables on a preheated plate. Add bread and parsley.