Pot au feu Recipe
- 1 x 2kg/5lb piece beef brisket
- 30g/1ox tongue
- selection of vegetables, such as leeks, carrots, celery, onions, parsnips, turnips and butternut squash, cut into pieces
- salt and freshly ground black pepper
- bouquet garni (made with flatleaf parsley, thyme and bay leaves)
- 2 boiling sausages
- 1 small boiling chicken
- 3 tomatoes
- 2 handfuls spaghetti, broken into pieces
- mustard
- gherkins
- Put the beef and the tongue in a very large pan and cover with cold water. Bring slowly to the boil, removing the scum that will form on the surface of the water, using a slotted spoon.
- Add the chopped vegetables to the pan along with the salt and freshly ground black pepper and the bouquet garni. Simmer, covered, for two hours over a low heat.
- After two hours, add the chicken and sausages to the pan. Simmer for a further two hours until all of the meat is tender and cooked through. Take the pan off the heat.
- Carefully remove the meat and vegetables from the pan and keep warm.
- Put the pan back on the heat, and, when simmering, add the spaghetti. Cook for a further 7-10 minutes until the pasta is cooked through.
- Serve the broth first and then the warmed meat on the side, along with some mustard and gherkins.
