Auvergne hotpot: the great recipe

Auvergne hotpot: the great recipe

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The hotpot is a great classic of French cuisine but also an easy and delicious dish!

Ingredients for 6 people:

  • 1 kg of pallet pork
  • 1 kg of pork knuckle
  • 2 sausages
  • 1 leather sausage
  • 1 beautiful cabbage (or 2 small)
  • 6 beautiful carrots
  • 10 potatoes firm flesh
  • 10 small turnips (or 5 big)
  • 6 whites leeks
  • 1 onion
  • Clove
  • 1 bouquet garni
  • 1 chicken stock cube

Auvergne hotpot recipe

The success of this traditional recipe lies mainly in the cooking meat and vegetables.

The cooking takes place in 3 stages, the first being reserved for meat alone, the second for meat with some of the vegetables and the third for meat, all the vegetables and sausages.

Preparation of vegetables:

  • During this 1st meat cooking time, prepare the vegetables by peeling them and washing them.
  • Remove the green from the leeks and wash them
  • Cut the carrots and leeks into large sections
  • Proportion the potatoes so that they are about the same size
  • Do the same with the turnips (if they are large turnips, cut them in 4)
  • Remove the green leaves from the cabbage and cut the heart in 4
  • Blanch the cabbage by immersing it in boiling water for 3 to 4 minutes, remove it then put it in a colander to drain it

Cooking the Auvergne stew

The meat should be tender while the vegetables should be well cooked but still fairly firm.

1 - Cooking the meat:

In a large pot, a Dutch oven or a casserole dish,

  • Place the entire blade and shank on the bottom then cover with cold water
  • Peel the onion, prick it with the cloves and put it with the meat
  • Add the bouquet garni
  • Bring to a boil, add the chicken bouillon cube and cook for 25 min

2 - Cooking vegetables:

  • Add the carrots, turnips and leeks to the meat
  • Leave to cook for 25 minutes over low heat and covered
  • After 25 min, add the potatoes, cabbage, Morteau sausages and leather sausage
  • Leave to cook for 25 minutes over low heat and over a covered heat

Serve the Auvergne hotpot

Once the meat and vegetables are cooked, it's time to dress for serving.

In a large, sufficiently deep serving dish, start by placing a few vegetables at the bottom

Cut the meat into pieces of the same size (a little more portions than guests allows you to refill!)

  • Place the meat on the vegetables then add the rest of the vegetables around.
  • Cover everything with the cooking juices

The hotpot is served with mustard, the ideal being to offer several kinds of mustards.

Enjoy your meal !

  • Also to discover: the Norman hotpot

Smart tip

You can vary the pleasures by varying the sausages like that of Morteau or Montbéliard.

© nobtis

Video: Life in Taiwan Ep5. The BEST Hot Pot Ive Ever Had!! Luxury Fancy Hot Pot in Taipei Taiwan (June 2022).