Boiling Fowl With Salted Brisket (La Poule Au Pot) : The beginning of a strong day

Boiling Fowl With Salted Brisket, Powerful morning

If you have no strength these days, food that will boost your energy.

Ingredients

Details

Serves: 6

Preparation time: 30 minutes
Cooking time: 150 minutes

Method

Step 1

Place beef and pork in a saucepan containing about 2 litres (3½pt) cold water and bring slowly to the boil. Remove all scum.

Place peppercorns, bay leaves and a bouquet garni made from celery green and leek tops in the saucepan, and boil for about 1 hour.

Step 2

Place cooking fowl in saucepan, skim, and boil for ½ hour. Add whole prepared carrots, shallots and leeks, and simmer, covered, until everything is tender.

Step 3

Place washed beetroots in plenty of cold water with 1 x 15ml tbsp (1tbsp) salt. Boil for 30 minutes, then rinse in cold water and rub off the skins.

Step 4

Arrange meat and vegetables on hot serving dishes. Strain stock, skim off fat and sprinkle with a little finely chopped parsley – sprinkle both meat and vegetables, too, if you wish. Serve the stock as a soup and make a light sauce with grated horseradish for the meat and vegetables.

Meat in your weary life

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