The pot-au-feu is considered one of the most representative dishes of the French culinary tradition. It is a meal of beef stewed over a long period of time at a very low temperature in a broth flavored with vegetables and a bouquet garni.
For two people you will need
1 leek stalk
2 potatoes
500 g lean beef
4 marrow bones
4 carrots
1 rutabaga
1 onion
4 cloves
1 bouquet garni
1 bouillon cube flavored pot-au-feu
salt, pepper
Preparation:
Before you start, wash the carrots, leeks, beets and potatoes. To prepare them for consumption, peel them and cut them into small pieces.
The meat should be cut into cubes or slices.
Pierce the onion with four cloves after peeling it and rinsing it briefly with cold water.
In a pressure cooker, pour two liters of water over the marrow bones. Increase heat until boiling.
Using a spoon, remove the white foam that has formed on the surface of the broth.
The carrots, leeks, potatoes and turnips should be added to the meat cubes and bouquet garni in the pot.
Cover the pot and bring to a boil, then simmer with salt and pepper for an hour.
Quickly arrange the dish with a side of toasted bread and a touch of mustard.