Pot-Au-Feu, French Soup Pot

Put beef brisket and chicken in boiling water, steep for 3 min., pour away water (blanch) and make up repeatedly with fresh water. After one hour of cooking add cleaned and cut soup vegetables and bouquet of herbs. When the meat is ready, remove it from the pot so that it does not become too soft. Season the clear soup with salt and add mace. Hollow out the buns, fill them with a little bit of soup vegetables from the cooking pot, add slices of beef marrow on top and crust them in the hot tube at 250 °C or under the broiler.

From this you can make a colorful plate: cut meat in the middle, put soup vegetables around. Cucumbers, rolls, clear soup, etc. Bring to the table separately.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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