French gastronomy is full of generous dishes, ideal for the freezing days of winter. Beef bourguignon, veal blanquette, sauerkraut, tartiflette and of course Pot-au-feu, all are very effective solutions to combat the harmful effects of the cold. The latter is perhaps the most regressive of all, many people have even forgotten the recipe. Fortunately we can count on Laurent Mariotte to come to our aid! The cooking enthusiast explains to us step by step how to prepare a delicious stew, like the one we ate in the past. Here’s something to keep you warm!
Laurent Mariotte’s recipe and advice for making a pot-au-feu like our grandmothers
Pot-au-feu is the ideal dish when you have people over. To make an appetizing dish, follow the advice of Laurent Mariotte.
Ingredients for 6 people:
- 400 g of rib dish
- 400 g scoter
- 400 g of chuck
- 6 pieces of marrow bone
- 4 large carrots
- 3 small leeks
- 1 small celery ball
- Pickles and mustard to serve
- 1 head of garlic
- 1 bouquet garni (thyme, bay leaf, flat-leaf parsley, tied in leek greens)
- 1 onion
- 3 cloves
- Coarse salt and pepper
The steps of the recipe:
- Start by cutting the meat into large cubes.
- Then peel the onion and stick the cloves in it.
- Place all the meats in a large casserole dish, add 7 or 8 liters of water and bring everything to a boil over medium heat. Skim then add the onion, the head of garlic cut in 2 and the bouquet garni. Cook at a low simmer for 3 hours.
- Peel and wash all the vegetables then cut the celery into 4. Add all the vegetables to the casserole and let them cook for 30 minutes.
- Turn off the heat, add the marrow bones and cook for 10 to 15 minutes.
- Serve the pieces of meat surrounded by vegetables, with the broth aside, and enjoy hot with coarse salt, gherkins and mustard. Salt and pepper to taste.
Read also :
⋙ Laurent Mariotte: his very simple recipe for Grenoble-style skate
⋙ Ideal for snacking: Laurent Mariotte’s recipe for pear mousse
⋙ Laurent Mariotte: his chocolate fondant recipe and the secret ingredient he slips in