FFW 2021 Wine Catalogue

CHAMPAGNE

RECIPE Pot-au-feu

INGREDIENTS

METHOD

• 1 x 2kg/5lb piece beef brisket • 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 chicken • 3 tomatoes • 2 handfuls spaghetti, broken into pieces

1. Put the beef in a very large pan and cover with cold water. Bring slowly to the boil, removing the foam that will formon the surface of the water, using a slotted spoon. 2. 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. 3. After two hours, add the chicken and sausages to the pan. Simmer for a further two hours until all of themeat is tender and cooked through. Take the pan off the heat. 4. Carefully remove themeat and vegetables from the pan and keep warm. 5. Put the pan back on the heat, and, when simmering, add the spaghetti. Cook for a further 7-10minutes until the pasta is cooked through. 6. Serve the broth first and then the warmedmeat on the side, along with somemustard and gherkins.

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