Pot Au Feu👌 -

It is just a complete meal with the soup and the veggies, the meat that we serve on the side and a beautiful garlic vinaigrette salad. In my family, we used to have it for the holidays when a lot of peoples was coming for dinner “Le pot au feu” used to be served. And don’t remember anybody complaining about this scrumptious dish. Since I started cooking on my own it never came to me making this soup. And then not long ago while the weather was getting as cold as it can get I had the need of a hot broth along with a nice bite, I didn’t want to make just a soup! it came to me “oh Mais oui ” I am going to make a Pot au feu… Et voila that how this little delish happened. So here we go

For 6 to 8 peoples.

4 chicken thighs

1.5-pound beef shank

Some marrow bones

1 large onion

3 leeks

2 potatoes

3 carrot

1 white cabbage

10 Brussels sprout

1 bunch of green chard

5 to 7 garlic cloves

Angel hair pasta

For the green salad

1 nice green lettuce

2 garlic cloves

2 Tbsp white vinegar

4 Tbsp good oil (I mostly use peanut oil or sunflower oil)

Proceed

In a large soup pan sauteed together chicken and meat. ( I cut the meat in a nice big chunk). The meat, as well as the chicken,

need to be very well golden. Put the chicken on a plate when done and continue on saute the shank along with a thinly sliced onion. Add salt and pepper cover meat with water,not too much just enough to cover the meat. Bring it to a simmer and let it cook until meat tender (it should take 1h30 to 2h)

Wash well all your veggies. Carrot in 3 to 4 stalk. Leek cut in half lengthwise. White cabbage in 2 to 4. Green chard cut in slices. Brussel sprout cut in half. Garlic clove whole. When the meat is tender you basically want to add in order: Chicken potatoes chard and leek carrot and the rest on top. Add as well 2 cups of water. The top veggies won’t get any water but that what we want . Cover and let it cook for about 20 minutes

Prepare the vinaigrette by mixing together all the ingredients and toss the salad in. Now it is time to plate. What I like to do is to shred 1/3 of the meat and chicken into the soup just a little and set up the rest into a serving plate and the veggies into another. Put 3 to 4 good hand full of angel hair into to broth but crush them with your hand before pouring them to the broth. Angel hair just takes a few minutes to cook. If you decide to eat that soup for the next day or so as well so I would recommend you to cook the pasta in a separate pot and add it to the bowl individually as you serve it. Drink the soup scrumptious and enjoy the spectacular veggies along with the salad . Voila, there you’ll have it a delicious Pot au feu.