Pot-au-feu au gros sel gris de Guérande
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Pot-au-feu with coarse grey Guérande salt

Personnes

4

Difficulty

Medium

Preparation

65 min

Cooking

65 min

Budget

Affordable

Gros sel humide - Le Guérandais

Idéal avec Moist coarse salt

Ingredients

  • 1 QUEUE DE BŒUF
  • 750 G DE PLAT DE CÔTE
  • 1 KG DE JARRET (OU RONDIN DE BŒUF)
  • 1 GROS OIGNON
  • 2 GOUSSES D’AIL
  • 3 CLOUS DE GIROFLE
  • 1 BOUQUET GARNI (PERSIL, THYM, LAURIER)
  • 2 OU 3 POIREAUX DE TAILLE MOYENNE
  • 1 KG DE CAROTTES
  • 1 CÉLERI BOULE
  • 1 NAVET
  • FLEUR DE SEL ET GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
  • POIVRE

Preparation

  1. Place the meat in a large 10 to 12-liter casserole dish filled with cold water.

  2. Bring to the boil, then skim off any impurities from the surface of the water.

  3. Change the cooking water. Add bouquet garni, peeled onion with cloves and washed, whole vegetables. Top up with water regularly to ensure even cooking.

  4. Add Le Guérandais Coarse Grey Guérande salt and pepper.

  5. Cook for 3 hours in a Dutch oven or 90 minutes in a pressure cooker.

  6. Serve with toasted bread, old-fashioned mustard, Le Guérandais Flower of Guérande salt and gherkins.

Appli

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