Britannia recipe Pot au feu

Pot-au-feu - France

18TH JUNE 2014

Prep time: 30 minutes
Cook time: 4 hours
Serves: 8

Gather the family for a French feast, with the flavoursome Pot-au-feu. The name of the dish translates as 'pot on the fire', and indeed, all you'll need is one pot – which certainly saves on washing up. You can also buy a ready-made Bouquet Garni to save you rummaging around for all the different herbs.
Unlike a lot of French cuisine, there is nothing delicate or snobby about this dish; it's a real meal of the people, using cuts of meat you can usually get cheap from your local butcher. With the earthy aromas of various meats, vegetables and herbs wafting through the house, the family will soon come running for this delicious and filling stew.

- 1kg Ham Hock
- 500g beef flank
- 400g bacon
- 400g beef marrowbone
- 1 smoked sausage, around 350g
- Approximately 1.5kg of roughly chopped vegetables including onions, turnips, carrots, cabbage, swede, parsnips, leeks and celery – whatever your family prefers
- 1 Bouquet Garni
- 3 cloves garlic
- Salt and pepper

The Method:

  • On the largest hob ring of your Britannia, boil all of the meats except the bone marrow and sausage in about 4 litres of water with a pinch of salt for 1 minute. If any fat rises to the surface, skim it off.
  • Turn down to a simmer, add the Bouquet Garni, pepper and garlic, and leave to simmer gently (with the pot lid slightly ajar) for 3.5 hours.
  • Add the vegetables, marrowbone and sausage, and simmer for a further half an hour.
  • Serve with crusty bread, French mustard and gherkins.