Le pot au feu des Bouvreuils (1/2)

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Le pot au feu des Bouvreuils (1/2). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Le pot au feu des Bouvreuils (1/2) is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It is simple, it's quick, it tastes delicious. Le pot au feu des Bouvreuils (1/2) is something which I have loved my whole life. They are fine and they look wonderful.

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 get started with this particular recipe, we must first prepare a few components. You can have 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 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... 😺

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