How to Make Award-winning [Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, [farmhouse recipe] our family's rich and tasty pot au feu. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

[Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. [Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook [farmhouse recipe] our family's rich and tasty pot au feu using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make [Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu:

1. Get The meat:
2. Prepare Chicken thighs
3. Prepare Bacon block
4. Take Wiener sausages
5. Take The vegetables:
6. Make ready Onions (small)
7. Take Carrot
8. Prepare stalks Celery
9. Make ready turnips
10. Make ready Cabbage
11. Take The soup:
12. Make ready Water
13. Get Soup stock cubes (finely chopped)
14. Prepare Salt and pepper

Steps to make [Farmhouse Recipe] Our Family's Rich and Tasty Pot au Feu:

1. Use the celery leaves too. Cut up the vegetables into big pieces. Big pieces look more inviting.
2. Cut the chicken into big chunks. Make diagonal cuts into the sausages. If you don't do this, they will split when heated.
3. Put all the meat, vegetables and soup into a large pot. Simmer for one hour.
4. Skim off any scum.
5. Enjoy the pot au feu with grainy mustard or good salt.
6. You can make a delicious curry with leftover broth and vegetables.
7. But my top recommendation is to make beef stew with it. Stew made with top quality broth is amazing.
8. You can freeze the broth. I use it for soup pasta and other dishes.

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