Pot-au-feu with fleur de sel and coarse Guerande sea saltTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 20 minutes
Cooking time: 3 hours (90 minutes in a pressure cooker)
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:132.1 kcal
Proteins:9.9 g
Fats:6.2 g
Carbohydrate:10.1 g
Fibers:2 g
Sugar:2.1 g
Cholesterol:22.1 mg
Sodium:59.7 mg
Calcium:51.5 mg
Energy:1412 kcal
Proteins:106.1 g
Fats:65.8 g
Carbohydrate:108.5 g
Fibers:21.1 g
Sugar:22.6 g
Cholesterol:235.8 mg
Sodium:637.8 mg
Calcium:550.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
oxtail
750
g
shortribs
le guérandais fleur de sel and coarse le guérandais gray guerande sea salt
1000
g
beef shank
1
large onion
2
cloves of garlic
3
cloves
1
bouquet garni (parsley, thyme, bay leaf)
2
medium leeks
1000
g
carrots
1
celery root (celeriac)
1
turnip
pepper
METHOD
- Place the meat in a large 10-12 liter pot filled with cold water.
- Bring to a boil; skim any impurities from the surface.
- Change the cooking water. Add the bouquet garni, the peeled onion stuck with the cloves, and the washed whole vegetables. Add more water regularly as needed so the cooking is even.
- Add the coarse gray Guerande sea salt and pepper.
- Cook for 3 hours in a Dutch oven or 90 minutes in a pressure cooker.
Serve with toasted bread, grainy mustard, Guerande fleur de sel and cornichons.
WINE SUGGESTIONS
Zinfandel
Shiraz
Sangiovese
CHEF'S NOTES
Fine and flavorful, Guerande sea salt dissolves more quickly in water than other salts. Its salty but non-bitter flavor brings out the taste, allowing you to better appreciate food's original flavors. You need only a pinch on raw or cooked foods. It's the crowning touch.
