Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, pot au feu breton. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Pot au feu breton is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Pot au feu breton is something that I have loved my whole life. They’re nice and they look fantastic.
It's hard to find in the States, so. Pot-au-feu, French for "pot on fire", is one of the oldest French peasant winter dishes. It was originally made over an open fire with cheap, inferior cuts of meat, vegetables such as potatoes, onions, carrots, leeks and turnips, and whatever other ingredients were available.
To get started with this particular recipe, we must first prepare a few components. You can have pot au feu breton using 11 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pot au feu breton:
- Make ready 500 g lard
- Make ready 6 saucisses bretonnes ou à défi des saucisses de Toulouse
- Make ready 1 chou vert ou blanc
- Prepare 3 poireaux
- Prepare 6 carottes
- Take 6 pommes de terre
- Make ready Sel et poivre
- Prepare 1 bouquet garni Provence Tradition
- Take Sel de sel au piment d'Espelette Provence Tradition
- Take Préparation:
- Get Huile d'olive
Bring to a boil over moderate heat; as the stock begins to boil, carefully. When it is a pot au feu! This classic French comfort dish is stewed meats with vegetables, but the difference is the dish can be served in at least two if not three ways: The marrow is removed from the bone and spread on toast as a starter, the broth is served as a soup, and the meat is plated with the vegetables. Pot-au-feu (/ ˌ p ɒ t oʊ ˈ f ɜːr /; French: [pɔt‿o fø] (); "pot on the fire") is a French beef stew.
Steps to make Pot au feu breton:
- La veille au soir - Mettre le lard dans de l'eau froide pour le dessaler.
- Le lendemain - Laver le chou, le couper en 4, enlever la partie centrale et le faire blanchir une vingtaine de minutes. - Pendant ce temps, éplucher et laver les légumes. Faire tremper les pommes de terre afin de libérer l'amidon. Couper les poireaux en 2 ou 3 suivant leur grosseur. - Dans un grand et haut faitout, mettre le lard égoutté, les carottes, les poireaux et le chou. - Saler, poivrer et mettre le bouquet garni. - C'est parti pour 3/4 d heure de cuisson à feu doux. - Écumer de temps en temps.
- Déposer viande et légumes sur un grand plat de présentation. - N'oubliez pas la moutarde, la fleur de sel et de l huile d'olive.
- #nosrégionsontdugoût #bretagne
According to the chef Raymond Blanc, pot-au-feu is "the quintessence of French family cuisine; it is the most celebrated dish in France and considered a national dish. It honours the tables of the rich and poor alike." It is a typical dish served for Christmas. Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart When Eric Ripert waves his wand, it emerges dressed for a holiday feast He poaches foie gras, not a chicken, in broth with vegetables. Pot-Au-Feu Of Foie Gras By Florence Fabricant. In a large pot, combine the onion and half each of the leeks, celery and carrots.
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