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Le pot au feu with piquant sauce
- 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
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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 clove Garlic
- 2 Bay leaves
- 1 sprig Thyme
- 250g pre-soaked white beans
- 1 Savoy Cabbage, cut into wedges
For the piquant sauce
- 6 cloves Garlic
- 1 duck liver
- 1 tbsp red wine vinegar
- 8 tbsp Olive oil
- 1 pinch quatre epices
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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