Ingredients
For 6 people
- 1 kilo of bone-in beef brisket from Segala
- 6 duck breasts from Quercy
- 4 leeks
- 7 carrots
- 1 stalk of celery
- 3 turnips
- 1/2 white cabbage
- 1 bouquet garni
- 2 tablespoons coarse salt
- 12 peppercorns
- 1 onion studded with cloves
Photo Pot Au Feu Figeacois Modifie1Photo Pot Au Feu Figeacois Modifie1|
We cookand we taste!
The pot au feu
Preparation
- Put 4 liters of water in a large pot, then add the meat and muffs. Add salt and bring gently to a boil.
- Leave to simmer for 1 1/2 hours.
- Slice the vegetables into regular shapes. Add them to the pot with the bouquet garni and pepper. Let cook for 30 minutes.
- Correct the seasoning. Serve the broth with toasted bread slices, the meat with the vegetables and fars.
The accompaniment
The far
The ingredients
- 200 grams of stale bread
- 2 eggs
- 50 grams of bacon + 50 grams of pork friton
- 1 bunch of parsley and 1 clove of garlic
- 40 grams of flour + 1/2 packet of yeast
- 1 teaspoon of sugar
- 2 tablespoons of oil, salt and pepper
The preparation
- Chop the bread and moisten it with a little broth.
- Add the bacon, parsley, fritons and garlic cut very fine. Add the eggs, baking powder, sugar, flour, oil, salt and pepper.
- Form small balls that you cook for 10 minutes in the broth.
Allow about 3 hours between preparation and cooking. Little extra: prepare your stew the day before, it will be even better. Enjoy your meal!
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