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Pot au feu with porc

June 17, 2011

Pot au feu, is a very traditional French dish. It’s a Sunday lunch dish.

I love the soup and vegetables gently cooked in delicious beef broth.

I had bought some bones with meat on to make my own beef stock, yet by the time

I opened the packet the bones and beef were not useable.

 I made a stock with vegetables and added in some liquid beefstock from Nomu.

We had Jack’s godfather over for a delightful lunch on the patio.

Roughly chopped:  2 onions, 2 garlic cloves, 1 carrot, 2 small leeks,

10 bay leaves and 2 rashers of bacon.

Make cuts into the fat of the porc ans stuff with salt

As the meat browns, keep turning

Making the black eyed beans: 3 rinds of bacon

1 onion

Keep turning the pork

dash of red wine on the frying onions for the beans

Add 1 liter of water and 5 cups of soaked  beans, 1 tbsp of oregano

and 2 table spoons of Nomu vegetable stock   pesa

Remove vegetables from the stock add 3 table spoons of Nomu beef fond

then add chopped fresh vegetables:leek and carrots.

add the cabbage pieces ( 2 small cabbages devided each into 6 pieces)

cook until al dente ( a couple of minutes)

Take meat out of pot and slice

Good bottle of red wine ” Arabella”

Serve stock with vegetables into separate bowls



From → Recipes

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