Pot-au-feu with coarse grey Guérande salt
Personnes
4
Difficulty
Medium
Preparation
65 min
Cooking
65 min
Budget
Affordable
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
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Place the meat in a large 10 to 12-liter casserole dish filled with cold water.
-
Bring to the boil, then skim off any impurities from the surface of the water.
-
Change the cooking water. Add bouquet garni, peeled onion with cloves and washed, whole vegetables. Top up with water regularly to ensure even cooking.
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Add Le Guérandais Coarse Grey Guérande salt and pepper.
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Cook for 3 hours in a Dutch oven or 90 minutes in a pressure cooker.
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Serve with toasted bread, old-fashioned mustard, Le Guérandais Flower of Guérande salt and gherkins.
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