Easiest Way to Make Ultimate Le pot au feu des Bouvreuils (1/2)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Homemade Le pot au feu des Bouvreuils (1/2). One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Le pot au feu des Bouvreuils (1/2), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Le pot au feu des Bouvreuils (1/2) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Le pot au feu des Bouvreuils (1/2) is 6-8 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Le pot au feu des Bouvreuils (1/2) estimated approx 3 heures 30 min.

To begin with this recipe, we have to first prepare a few ingredients. You can cook Le pot au feu des Bouvreuils (1/2) using 9 ingredients and 5 steps. Here is how you can achieve that.

J’adore les plats traditionnels, les préparer le plus simplement possible.

Ingredients and spices that need to be Get to make Le pot au feu des Bouvreuils (1/2):

1. 1,5 kilo paleron (on suit l’avis de son boucher)
2. 12 carottes 🥕
3. 2 poireaux
4. 1 céleri avec branches
5. 6 pommes de terre 🥔
6. 4 navets jaunes
7. 3 oignons
8. 3 bouillons Kub
9. 2 os à moelle

Steps to make to make Le pot au feu des Bouvreuils (1/2)

1. Dans une (voire deux) grande cocotte, placer la viande et recouvrir d’eau froide. Porter à une douce ébullition (feu 6), écumer 2 ou 3 fois pour retirer à la cuillère les impuretés et le trop-plein de graisse, puis placer mes bouillons Kub.
2. Dans le même temps, éplucher vos légumes, tout en récupérant les branches de céleri. Tout couper en morceaux à peu près uniformes (enfin bon, on fait ce qu’on peut).
3. Laisser cuire la viande deux bonnes heures à feu doux (4), puis plonger les légumes dans la cocotte (voire deux) et prolonger la cuisson jusqu’à ce que les légumes arrivent à « maturité » (1 heure 1/2 environ). On a failli oublier les deux os à moelle à faire nager juste après les légumes.
4. Tranchez la viande tendre et tendrement et servez... avec gros sel, moutarde et raifort. Dans la famille, on ajoutait une sauce tomate 🥫 maison.
5. Comme la choucroute, ce plat peut être préparé la veille, puis réchauffé le jour J... 😺

While that is by no means the end all be guide to cooking easy and quick lunches it is good food for thought. The hope is that will get your own creative juices flowing so you are able to prepare excellent lunches for the family without having to complete too horribly much heavy cooking at the process.

So that's going to wrap this up for this exceptional food Steps to Make Homemade Le pot au feu des Bouvreuils (1/2). Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!