Pot-au-feu

Pot -au- feu (French for, pot on the fire ') is a classic stew of rural cuisine of northern France, consisting of beef and vegetables, which also creates a broth.

For a pot -au- feu, there are countless variations. Classic ingredients are beef, carrots, turnips, leeks, celery and onions. The soup is seasoned pot-au -feu with salt, pepper and bouquet garni ( bouquet garni ). Usually different cuts of beef are used: use find, among other beef cheeks, beef tongue, prime rib, chest, and similar, relatively inexpensive meats.

Pot -au- feu is served in two courses: first, the broth is served, then served the meat and vegetables with mustard or vinaigrette and gherkins.