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Vintage 2019 and its Pot-au-feu... with lemon!

Winter is here or almost, the holidays are over and we want to warm our hearts by the fire, to take care of ourselves, with cozy slippers and stewed dishes.

Pot-au-feu, for 8 people, in 4hrs

3 kg of veal shanks, beef cheek, side dish, chuck, tail... : a bit of gelatinous beef, a bit of fat beef and a bit of lean beef, the choice is yours + marrow bone + 12 carrots + 12 turnips + 12 leeks tied 3 by 3 + 1 fennel + 1 onion studded with cloves + 1 tablespoon coarse salt + 1 bouquet garni laurel and thyme + some lemon leaves

We love it because it is prepared in advance, because its vegetables heal us from all our excesses and because with the multiplicity of ingredients, the most recalcitrant will also find their happiness.

We have chosen to associate it with the 2019 vintage : its pretty ruby color awakens and brightens the autumn colors of the pot au feu and its vivacity energizes the expressions of the terroir of its meats and vegetables.

Our making, step by step

  1. In a large stewpot, put the pieces of meat well tied up. Cover with cold water. Add 1 tablespoon of coarse salt, the onion and the bouquet garni.

  2. Bring to the boil and then simmer over low heat for 1 hour; skim during this time and peel and wash the vegetables.

  3. Add the turnips and carrots.

  4. 15 minutes later, add the leeks as well as the marrow bones well tied up..

  5. 15 mn later, turn off the heat and leave to rest (at least 2 hours).

  6. Remove the fat from the surface if it has had time to harden, then turn the heat back on and add the lemon leaves.

  7. 15 minutes later, serve in a soup plate, dividing the meat and vegetables. Serve the broth in a bowl, some people will drink it alone, others will prefer to moisten meat and vegetables. Add a lemon leaf for decoration. On the table, prepare strong mustard, pickles and coarse salt.

The real must: we love the lemon leaves (from the garden) which brings a little touch of acidity in the dish and a real freshness.

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