Le pot au feu with piquant sauce

By: Matt Tebbutt From: Market Kitchen

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Prep time:
20 mins
Cook time:
5 hrs
Serves:
4

Matt Tebbutt’s recipe for a simmered dish of beef, veal and pork with vegetables is a classic French favourite

Ingredients

For the piquant sauce

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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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