Emile Cotte’s stew

Louise Adelaide Boisnard

As with every show, the Table des bons vivant makes you discover chef’s recipes that can be made at home. This week, Emile Cotte from the BACA’V restaurant in Paris delivers his version of a great classic: the pot-au-feu.

As with every show, the Table des bons vivant makes you discover chef’s recipes that can be made at home. This week, Emile Cotte from the BACA’V restaurant in Paris delivers his version of a great classic: the pot-au-feu.

Ingredients

1 kg oxtail

1 kilo chuck of veal

1 beef tongue

1 veal shank

6 marrow bones 4 cm high

1 beef cheek

1 kilo gold ball turnip

1 kilo leek

1 kilo carrot

1 onion studded with cloves

1 kilo celeriac

1 stalk of celery

1 bouquet garni

1 head pink garlic, halved

3 gray shallots

1 liter red wine

5 liters defatted beef broth

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In a large pot filled with water, immerse the meat and boil for 20 minutes, until you see all the impurities on the surface. Remove the meat and discard the water.

Return the meats to the pot and cover with the defatted beef broth and red wine. Peel all the vegetables, cut the carrots, turnips and leek whites in half and the celery in 4. When boiling, add all the vegetables and aromatic garnishes, bouquet garni.

Cook over low heat between 3:30 and 5 hours (until the meat is tender).

Be careful, be sure to remove the vegetables as soon as they are tender and set aside.

Remove the meat and reduce the broth by half.

Serve in a dish generously peppered and very hot broth. Serve with pickles and old-fashioned mustard.

TIP: Cooking the stew the day before will allow you to degrease your broth.

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