John Myers
Pot Au Feu, Soup Connoisseur Style
The perfect pot au feu, soup connoisseur style recipe with a picture and simple step-by-step instructions.
- 1 piece Beef from the shoulder, approx. 800 gr. Or slice of leg
- 4 piece Bay leaves
- 1 piece Chinese garlic
- 2 posy Bouquet garni
- 1 tsp Black peppercorns
- 1 tsp Juniper berries
- 1 tsp Salt
- 2 Poles Leek
- 1 piece Celery, approx. 300 gr.
- 1 piece Parsley root, about 150 gr.
- 8 piece Carrots, about 250 gr.
- 400 g Small potatoes
- 125 ml White wine dry
- Parsely
- Nutmeg
- Black pepper from the mill
- Rinse the meat with cold water, dab some with crepe and then place in a large saucepan, add enough cold water to cover it well and bring to the boil. Skim off the escaping foam several times. (takes about 15 minutes).
- In the meantime, peel the garlic, quarter it and cover with the wine and spices and simmer gently on a low heat for 1 1/2 hours.
- In the meantime, prepare the vegetables. Rinse the leek and cut into strips. Peel the carrots and parsley root and cut into small slices. Rinse the celery and cut into small pieces. (Cut the green of the celery into small pieces and add to the pot). Peel the small potatoes and cut them into cubes.
- Take out the leg slice, cut away the eyes and cut into bite-sized cubes. Fish out the spices and herbs with a skimmer and dispose of them. Now add the meat and all the vegetables to the meat stock and let it cook through.
- Now quickly pluck the leaves from the parsley and cut finely.
- Season the broth again with wine, salt and pepper to taste.
- Grate some fresh nutmeg in a soup bowl and pour the stew over it, sprinkle with plenty of parsley and enjoy hot ….. enjoy your meal …..
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