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What if you tried the “minute” pot au feu recipe by Pierre Gagnaire? A Sunday treat!

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Pot-au-feu is the ideal dish for this fall season. The temperatures are slowly starting to drop, so it’s time to turn to comforting recipes. The problem with this dish? While the latter is full of flavor, it requires a lot of preparation time. It takes between 3 to 4 hours before you can taste it. But not everyone has the time or patience.

Fortunately, chef Pierre Gagnaire has the solution. He also revealed his express recipe which only requires 35 minutes. Go to the stove.

In addition to being affordable, this recipe will only require 20 minutes of cooking time and a total of 35 minutes of prep time. It’s quick but just as delicious as the traditional recipe. Here’s how to do it.

For 8 people, you will need:

  • 1 kg of veal cut into 2 cm cubes
  • 1 kg defatted beef fillet cut into 2 cm cubes
  • 200 g chopped onions
  • 2 cloves of garlic, chopped
  • 1 small bouquet garni
  • 100 g peeled turnips cut into cubes
  • 200 g peeled carrots cut into cubes
  • 200 g leek whites cut into 2 cm pieces
  • 100 g of celery stalk, peeled and cut into 1 cm wedges
  • 8 cabbage leaves
  • 5 g of chervil sprigs
  • 5 g flat-leaf parsley leaves
  • 15 g mustard
  • 80g butter
  • salt
  • pepper
  1. Start by browning the onions in a pan with 20g of butter. That is to say, brown them, stirring to coat them well with butter. Reserve them.
  2. Then in a casserole dish, bring 1.5 liters of salted spring water to the boil with garlic and a bouquet garni. Add the vegetables except the cabbage leaves. Cook everything over medium heat for 10 minutes. Then, drain the cooked vegetables. Remove the bouquet garni and add the onions.
  3. Keep the preparation warm and keep the vegetable stock.
  4. Remove the cabbage leaves before cutting them into strips and cooking them in the vegetable broth. Drain them and reserve them with the other elements.
  5. Cook the veal for 3 minutes in the boiling vegetable broth. Add the beef and cook for another 5 minutes. Be careful, the boiling must not resume. Remove the meat. Keep it warm so it doesn’t dry out.
  6. In a blender, mix 50cl of broth with the chervil and parsley. Add the remaining butter pieces.
  7. Finish with the mustard. Check the seasoning. Place the vegetables in deep plates.
  8. Add the meat on top and serve the broth hot with it.

Enjoy your food !

Recipe taken from the chef’s book: Les Copains d’abord – Pierre Gagnaire – 80 easy and friendly recipes – Éditions Solar, November 2019.

William

I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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