Pot-au-feu in Provence

Pot-au-feu in Provence

Posted on

Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon. Pot-au-feu in Provence


  • 800 g Meat with stew (twin, rib dish)
  • 2 Lamb shank
  • 2 Bone marrow
  • 1 barrel Carrot
  • 2 Leek
  • 1 barrel The hub
  • 4 Shallot
  • 4 cloves Ail
  • 2 tbsp. soup Goats
  • 1 Bouquet garni
  • 1/2 Baguette
  • 5 c. soup Olive oil
  • 8 grains Coarse salt
  • Pepper


  • Soak the bone marrow for 15 minutes in cold water. Rinse the meat. Peel the shallots. Peel and wash the vegetables. Leave the tops of turnips and carrots. Rinse the tops, string them, and the leeks.
  • Put the meat in a large bowl with 3 liters of water. Cover. Place in preheated oven at 250 ° C (8-9 th). When the water shivers, add the shallots and the vegetables, the tops, the bouquet garni and the pepper.
  • Lower the oven temperature to 160-170 ° C so that the liquid does not exceed 90 ° C. Cook for about 5 hours. After 2 hours of cooking, salt. Remove the cooked vegetables and keep them warm in broth. Pick the marrow bones 10 min in the bowl. Cut the baguette into slices. Grill them. Stack the garlic, pile it with coarse salt and then add the olive oil.
  • Take the terrine out of the oven. Take the marrow, cut it into slices. Salt, pepper. Arrange meats and vegetables on the plates. Sprinkle with a drizzle of garlic oil. Sprinkle with capers. Serve with broth and croutons in the marrow.

more instructions please visit site: https://perfectlyprovence.co/pot-au-feu-classic-provencal-recipe/

Leave a Reply

Your email address will not be published. Required fields are marked *