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98 The ‘Pot-au-Feu’ Pot-au-Feu

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Preparation info
  • For

    four

    people
    • Difficulty

      Medium

Appears in

By Michel Guérard

Published 1978

  • About

‘The warming generosity of a universally well-loved dish’

Ingredients

Main ingredients

  • 3 litres ( pints) stock made by dissolving 3 chicken stock cubes in

Method

Cooking the meat and vegetables

  1. Bring the stock, seasoned with salt and pepper, to the boil in a large earthenware marmite or stewpot and plunge in the beef, oxtail, 2 onion halves, celery, whole head of garlic and bouquet garni. Skim carefully as soon as the scum starts to rise to the surface and keep skimming at intervals as long a

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