First the tongue onions and carrots for an hour then the shank and brisket for an hour then skin the tongue and replace Then the chicken for half an hour then the potatoes for 20 mins and the black pudding (Burys) and sausage for the last ten minutes without boiling any further.
Remove the meats onto a serving flat and cover while resting Remove all the potatoes and vegetables and annoint with butter. If you like the stock can be thickened with a "buerre manie" or Cornflour if you are taking the easy route then combine on the flat and finish with chopped parsley! Good beer is great with it along with lumps of crusty bread and butter! A nice black stout for me please ;-)
Let your guests carve for themselves or stand and carve it yourself.
Non of the meats are expensive and it beats a burger BBQ hands down every time!
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
7/21/2012
Pot au feu.
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