Pot au feu

Recettes salées Automne Hiver Plus d’une heure Difficulté facile Autocuiseur

Prep time

20 minutes

Cooking time

1h30

Serves

6 people

An authentic and seasonal French dish.

Peel the onion and insert a clove. Cut the leeks in half or in thirds, wash, and tie together
Peel the carrots and turnips but keep them whole. Rinse the meat.
Heat 2 liters (8 and 1/3 cups) of water in the pressure cooker, then add the meat, onion, a carrot, a leek, a turnip, the bouquet garni, salt, pepper, the spices, and some caramel coloring.
Close the lid and cook. When the steam starts to escape, lower the heat and cook for 1 hour.
Remove the pressure cooker from the heat. Depressurize before opening.
Add the vegetables and marrowbone.
Close the lid and cook. When the steam starts to escape, lower the heat and cook for another 15 minutes.
Remove the pressure cooker from the heat. Depressurize before opening. Use a ladle to remove the layer of fat from the broth.
Remove the meat, marrowbone, and vegetables with a skimmer and place in a warm serving dish.
Strain the stock and use it to swell tapioca, vermicelli, or some other starch to serve with your stew. Season as needed.
If you want to serve potatoes with your pot-au-feu, cook some peeled potatoes in some of the stock for 15 minutes in the pressure cooker.