Five meat pot-au-feu

Description

This five meat pot-au-feu is a traditional French dish, perfect for special occasions and family meals in winter. I love preparing this recipe, because it fills the whole house with comforting aromas. The combination of different meats, such as the young hen, the leg of lamb, the veal knuckle, the topside of beef and the duck, offers an unparalleled richness of flavors. Fresh vegetables, such as carrots, leeks, parsnips and celery, bring a touch of freshness and sweetness. This dish takes a long time to prepare, but the result is really worth it. A real treat for the taste buds and a guaranteed moment of conviviality around the table!

Ingredients (17 ingredients)

• 12 piece small marrow bones
• 1 piece young hen
• 1.2 kg shortened leg of lamb
• 1.2 kg veal knuckle
• 1.5 kg topside of beef
• 1 piece fat ducks, emptied and trussed
• 12 branche celery cut into sticks
• 12 piece small parsnips or turnips
• 24 piece very thin leeks
• 24 piece small carrots
• 6 piece cloves
• 15 grain black pepper
• 50 g coarse salt
• 50 g freshly minced ginger
• 1 gros bouquet bouquet garni with leek greens, Celery, thyme and parsley stalks
• 5 clove garlic
• 3 piece medium onions

Preparation (5 steps)

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