Traditional Breton Pot au Feu — Credit: Flavur / OpenAI

Ingredients

Preparation

1. In the slow cooker, pour in the broth. Salt, pepper, and add the meats, the onion pricked with cloves, the bouquet garni, and cover. Let cook at high temperature for 3 hours.

2. Add the carrots, cabbage, turnips, celery, and leeks.

3. Pour in the broth, season, and continue cooking for 3 hours at low temperature.

The meat should fall apart easily and the broth should fill the kitchen with aroma.

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Main course

Traditional Breton Pot au Feu

Name: Traditional Breton Pot au Feu
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 servings
Cuisine: France
Ingredients: 250 g of beef shank; 300 g of half-salted pork; 1 onion; 3 cloves; 1 bouquet garni; 3 carrots in sticks; 1/2 Savoy cabbage; 3 turnips in quarters; 2 stalks of celery in sticks; 2 leeks in slices; 2 L of vegetable broth; Salt and pepper

Preparation: 30 min

Cooking: 6h

Servings: 6

The Traditional Breton Pot au Feu is a comforting winter dish. Prepared with savory meats, seasonal vegetables, and a rich broth, this slow-cooked dish nourishes and delights. Perfect for family dinners, it leaves a delicious aroma in the kitchen and offers comforting flavors with each bite.