Pot-au-feu with coarse grey Guérande salt
Serves 4
Difficulty
Medium
Preparation
65 min
Cooking
65 min
Budget
Affordable
Ideal with Moist coarse salt
Ingredients
Serves 4
- 1 OXTAIL
- 750 G RIB STEAK
- 1 KG SHANK (OR BEEF ROUND)
- 1 LARGE ONION
- 2 GARLIC CLOVES
- 3 CLOVES
- 1 BOUQUET GARNI (PARSLEY, THYME, BAY LEAF)
- 2 OR 3 MEDIUM-SIZED LEEKS
- 1 KG CARROTS
- 1 CELERY BALL
- 1 NAVET
- FLEUR DE SEL AND GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
- PEPPER
Preparation
-
Place the meat in a large 10 to 12-liter casserole dish filled with cold water.
-
Bring to the boil, then skim off any impurities from the surface of the water.
-
Change the cooking water. Add bouquet garni, peeled onion with cloves and washed, whole vegetables. Top up with water regularly to ensure even cooking.
-
Add Le Guérandais Coarse Grey Guérande salt and pepper.
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Cook for 3 hours in a Dutch oven or 90 minutes in a pressure cooker.
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Serve with toasted bread, old-fashioned mustard, Le Guérandais Flower of Guérande salt and gherkins.
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