🇫🇷 French

Veal Pot-au-Feu

Name: Veal Pot-au-Feu
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tbsp Butter; to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 1/2 tsp Black Peppercorns; 2 Bay Leaf; 4 Carrot; 1 litre Stock or Broth; 2 Leek; small handful Tarragon; 500 g Veal; 4 Cloves

🇫🇷 French

A clear, restorative french soup starring veal — light on the palate, big on aroma. 115 minutes of mostly hands-off cooking.

Prep 20 min Cook 95 min Serves 4 Hard

Ingredients

Butter1 tbsp
Saltto taste
Onion1, diced
Garlic3 cloves, minced
Black Peppercorns1/2 tsp
Bay Leaf2
Carrot4
Stock or Broth1 litre
Leek2
Tarragonsmall handful
Veal500 g
Cloves4

Instructions

1
Sweat the onion in the Butter until translucent but not browned, about 5 minutes.
2
Add the garlic and black peppercorns and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the veal.
4
Simmer gently until the veal is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with tarragon and a grind of black pepper.

Chef's tip

For deeper flavour, toast the black peppercorns in the oil before adding anything wet.

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Watch how it's made

Video: How to Make Michelin Star Stew at Home: The French Laundry Pot-au-Feu · on YouTube