Recipes – Main

Ingredients

1,5kg Rolled rump, silverside or lean brisket
500g knuckle of veal
2 onions
3 carrots
2 leeks, trimmed
900g savoy cabbage
2 cloves
bouquet garni, salt and pepper

Preparation

Tie the beef into shape and put with the knuckle of veal into a large casserole with the salt, pepper and 3 litres of water. Bring to the boil, skim and simmer gently, covered, for 1 hour. Halve the onions, slice the carrots and leeks lengthwise, quarter the cabbage. Wash the vegetables, stick the onions with the cloves and add all to the pot, with the bouquet garni. Bring to the boil, skim, cover and simmer for a further 3 hours.

Le bouilli

Serve the meat neatly sliced, with the meat from the veal knuckle and the vegetables, on a warmed platter, slightly moistened with the bouillon and accompanied by plain boiled potatoes, gherkins and sweet pickles.

Le bouillon

Strain the broth, allow to get cold, remove fat, reheat and serve next day with bread. The remaining meat can be
served as a salad.

Viande de pot-au-feu en salade

Chop the cooked meat finely. Mix with cubed cooked beetroot, chopped celery heart, mild nion and a few
shallots, 1 tbs each chopped parsley, chervil and capers. Make a dressing with pounded yolk of hard-boiled egg,
Dijon mustard, salt, black pepper, wine vinegar. Arrange the salad in a bowl on a bed of lettuce leaves, pour over
the dressing.

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