Step-by-Step Guide to Prepare Homemade Le pot au feu des Bouvreuils (1/2)

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Steps to Make Ultimate Le pot au feu des Bouvreuils (1/2). One of my favorites. This time, I will make it a 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 cook that.

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

Ingredients and spices that need to be Make ready 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 this is certainly not the end all be all guide to cooking fast and simple lunches it is excellent food for thought. The stark reality is that this will get your own creative juices flowing so that you could prepare excellent lunches for your own family without having to accomplish too horribly much heavy cooking through the process.

So that's going to wrap this up with this special food Simple Way to Make Speedy Le pot au feu des Bouvreuils (1/2). Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!