Pot-au-feu

Pot-au-feu

Chef Alexandra Beauvais has created a special ‘Microbiota’ wellness recipe that contains ingredients that are good for your gut flora.

This traditional French recipe is packed with vitamins thanks to the variety of vegetables it contains.

4 hours

Recipe for 6 to 8 people

Dish

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🥕 Ingredients:

✔️ 1.5 kg of local beef prepared by your butcher

(Example: chuck, shoulder, rib, shank)

✔️ 2 onions

✔️ 1 large bouquet garni (bay leaf, thyme, etc.)

✔️ 6 cloves

✔️ 3 leeks

✔️ 1 stalk of celery

✔️ 3 turnips

✔️ 2 mini fennel bulbs

✔️ 8 potatoes

✔️ Coarse gray salt

✔️ Black peppercorns

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👨‍🍳 Preparation:

1. Peel and wash the vegetables. Leave them whole.
2. Place the potatoes in a bowl of cold water.
3. Prick the onions with the cloves.
4. Place the pieces of meat in a large pot, add cold water until it is 2/3 full, season with coarse salt and pepper.
5. Heat over medium heat until boiling, skimming regularly.
6. After 40 minutes, add the onions, carrots, leeks, fennel, celery, and bouquet garni.
7. Lower the heat and simmer for 1 hour 30 minutes.
8. Then add the potatoes and continue cooking for 1 hour over low heat. If necessary, add water and check the seasoning.

Suggestion: With the leftovers, I suggest a recipe for beef meatballs with seaweed. You can also make croquettes or a shepherd’s pie. The juice can be enjoyed as broth, so nothing goes to waste.

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