|
|
Enlarge photo
Recipe posted by Victor Lemoine
A great classic that cannot go wrong, as long as you start it on time. "
|
|
-
|
|
Preparation time: 20 mn
Cooking time: 180 mn
Rest time: 0 mn
Total time: 200 mn
|
For 8 servings:
6 ½ lb of stewing steak
8 carrots
8 leeks
8 potatoes
½ cabbage
4 turnips
For the gravy:
2 onions and four garlic cloves
4 cloves, thyme, a bay leaves, 1 celery stick and 1 sprig of parsley
15 peppercorns and cooking salt
Condiments:
gherkins and cooking salt
|
|
|
|
|
|
-
1
Peel the onions and push the cloves into the onion. Bunch together the thyme, the bay leaf, the celery and the parsley.
|
|
|
-
2
Put the beef together with the herbs and celery in a large cooking pot with 20 cups of cold water. Bring to the boil and season with salt and pepper.
|
|
|
-
3
Leave to simmer on a low heat for three hours. Remove the froth which forms on the surface at regular intervals.
|
|
|
-
4
50 minutes before the end of cooking time, remove the meat from the pot and pour the juices through a sieve. This will improve the presentation of the dish. Put the meat and the juices back in the cooking pot. Gradually add the vegetables.
|
|
|
-
5
Add the carrots and the turnips first, followed by the cabbage 10 minutes later and the leeks twenty minutes after the the cabbage. The potatoes should be cooked separately.
|
|
|
-
6
Serve the vegetables and the meat cut into slices in a large dish. Serve with gherkins and cooking salt to taste.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
