Le pot au feu with piquant sauce

Method

1. Put the meats in a large pot, cover with cold water and bring to the boil. Reduce the heat and simmer for 30 minutes, skimming any impurities that rise to the surface.

2. Add the carrot, onion, celery, leek, garlic and herbs to the pot and simmer for 2-3 hours, then stir in the beans and cabbage and continue to cook over a low heat for another 1-2 hours. Season to taste with salt and pepper.

3. For the piquant sauce: in a pestle and mortar or food processor grind the garlic and the liver to a smooth paste. Stir in the vinegar and slowly add the olive oil. Season with the quatre epices, salt and pepper.

4. Stir the sauce through the pot au feu and serve the broth first, followed by the meat and vegetables.

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Ingredients

500g chuck steak
500g shin of veal
150g shin of pork
250g saucisson
1 carrot, chopped
1 onion, chopped
1 stalk Celery, chopped
1 leek, chopped
1 garlic clove
2 Bay leaves
1 sprig Thyme
250g pre-soaked white beans
1 Savoy cabbage, cut into wedges

For the piquant sauce

6 garlic cloves
1 duck liver
1 tbsp red wine vinegar
8 tbsp Olive oil
1 pinch quatre epices

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