Mon pot au feu

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Mon pot au feu. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Mon pot au feu is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look fantastic. Mon pot au feu is something that I have loved my whole life.

Many things affect the quality of taste from Mon pot au feu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mon pot au feu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mon pot au feu is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mon pot au feu estimated approx 3 heures.

To begin with this recipe, we have to prepare a few components. You can have Mon pot au feu using 11 ingredients and 5 steps. Here is how you cook that.

Cette recette est simple et bon marché, idéal pour un dîner chaud d’hiver! Vous pouvez mélanger plusieurs viandes ou en choisir d’autre comme le paleron, là gîte, le collier ....

Ingredients and spices that need to be Take to make Mon pot au feu:

1. 500 g jarret de Boeuf
2. 2 os à moelle
3. 4 carottes
4. 2 poireaux
5. 3 navets
6. 4 petites pommes de terre
7. 1 oignon
8. 1 gousse d’ail
9. Clous de girofles
10. 1 bouquet garni
11. 3 litres d’eau

Instructions to make to make Mon pot au feu

1. Faire bouillir l’eau avec du gros sel (ou sel de guerande)
2. Pendant ce temps, épluchez les légumes, coupez les en gros morceaux (sauf l’oignon)
   Piquez l’oignon entier épluché avec les clous de girofle
3. Lorsque l’eau bout, ajoutez les légumes, le jarret, le bouquet garnis, et la gousse d’ail entière écrasée (pas coupée)
   Laisser cuire 2 heures
4. Tamponnez de gros sel chaque côtés des os à moelle (afin que celle ci reste dans l’os) et les ajoutez au reste.
   Continuez la cuisson 1h.
5. Il ne reste plus qu’à déguster avec un peu de moutarde, conservez le bouillon pour en faire un bouillon de pâtes! Bon appétit 😁

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