Pot Au Feu

Pile the meat into a large saucepan, fill with tap water and let it boil. Then skim properly with a soup ladle and reduce the temperature. Add salt and simmer for 2 hours. In the meantime, clean and rinse the boquget garni, greens, potatoes and tomatoes. Add all ingredients except beans to meat and simmer gently over medium heat for 1 hour. After 1/2 h, remove the chicken and veal shank and keep warm. Just before the end of cooking, add the beans.

Serve the pot au feu and place on the table.

Info: 2 Bouquet garni: bundle of herbs, bouquet of delicious kitchen herbs (thyme, parsley, bay spice,also celery greens, leek, garlic).

Info: 3 France’s national dish. Served generally in 2 courses: The meat broth sprinkled with slices of white bread and grated cheese as an intermediate course (or entrée), then the meat layered with the greens as the main course.

Our tip: Use a new type of bean for a change!

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