The pot-on-the-fire is a bit like the madeleine of Proust from my childhood. My grandmother, an outstanding cook, prepared it every winter, and the smell that filled the house was a real call to happiness. It's a dish that takes time, it's true, but each step is a gesture of love, a promise of sharing and conviviality. This pot-on-the-fire with five meats is a generous and rich version of this classic. The young chicken brings a delicate and melting flesh, while the leg of lamb offers a more pronounced and slightly wild flavor. The veal knuckle, with its natural gelatin, contributes to the smooth texture of the broth. The beef shank, a noble and tasty piece, brings chewiness and depth. Finally, the fatty duck, with its crispy skin and rich flesh, completes this taste picture with a gourmet and comforting note. Marrow bones, of course, are essential to flavor the broth and offer a unique taste pleasure. Vegetables play an equally important role. Carrots bring a sweet and colorful touch, leeks a subtle and slightly aniseed sweetness, parsnips an earthy and slightly sweet flavor, and celery a fresh and herbaceous note. Fresh ginger, thinly sliced, brings a touch of warmth and spice that awakens the flavors. The bouquet garni, composed of leek greens, celery, thyme and parsley stems, delicately perfumes the broth. For the Thermomix® preparation, I start by chopping the onions and garlic, then I fry them with a little water to prevent them from burning. Then, I transfer the browned meats to the bowl, add the vegetables, marrow bones, spices and bouquet garni, and cover with water. Slow and gentle cooking in the Thermomix® allows the flavors to mix and develop fully. Don't forget to program the reverse direction so as not to damage the meats and vegetables. For a vegetarian version, you can replace the meats with root vegetables such as Jerusalem artichokes, sweet potatoes and mushrooms. You can also add lentils or chickpeas for a protein intake. To vary the flavors, do not hesitate to add other spices such as turmeric, cumin or coriander. Serve the pot-on-the-fire hot, with vegetables, meats and broth. Accompany with gherkins, strong mustard and grilled country bread. You can also offer fleur de sel to season the meats to your liking. The broth can be served separately, as a starter, or used to prepare a soup or a risotto. The pot-on-the-fire keeps very well in the refrigerator for several days. It is even better reheated, as the flavors have had time to develop further. You can also freeze it for later use. You can prepare certain steps in advance, such as peeling and cutting the vegetables, or browning the meats. This will save you time on the day you prepare the pot-on-the-fire.

Pot-on-the-fire with five meats

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Description

Ingredients (17 ingredients)

Preparation (5 steps)

Preparation of vegetables

Cooking onions and garlic

Preparation of the meat

Cooking the pot-on-the-fire

Service

Finished cooking? Great! 🎉

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