Pot-Au-Feu
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 liters cold water
- 2 bones
- 1 onion (s), unpeeled
- 2 bay leaves
- 4 carnation (s)
- 2 cloves garlic)
- 600 g meat (boiled meat)
- 600 g veetables, mixed your choice
- 2 teaspoons salt
- parsley
Print Recipe
Pin Recipe Instructions
- Put the cold water in a pan. Rinse and add the bones. Add the onion, bay leaves, cloves and garlic cloves and bring to the boil. Boil the brew for 15 minutes.
- Cut the boiled meat into 4cm pieces and add to the stock. The cooking time is 1 1/2 to 2 hours.
- Prepare the vegetables and cut them into bite-sized pieces. Cook for the last 20 minutes.
- Serve with the meat stock as a stew and sprinkle with fresh parsley.
- Tip: Roasted bread cubes also taste very tasty. But you can also serve mustard fruits, mixed pickles or horseradish cream separately.
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