Pot Au Feu Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless rump roast stuck wilh whole cloves,
2: Peeled onions, halved
2: Scraped parsnips,
1 lbs: Pork lenderloin,, oplional
2 Stalks: celery, cut in 2-inch pieces
2: Or 3 chicken breasts,
10 ounce: Beef bouillon,
1/2 lbs: Polish sausage, cut up, browned and drained
3: Carrots, scraped and cut in
3 Inch: pieces,
Directions:
Salt to taste Herb Bouquet *
* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6
peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate pieces
of meat in CROCK-POT with sausage on top; add vegetables on sides to
fill up. Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook on Low 8 to 10
hours. Serve with cooked carrots, leeks, turnips, onions and
potatoes. From Rival Crock-Pot cookbook, date unknown
Source from luhu.jp
* wrapped in cheesecloth or in tea strainer) 1 bay leat, 6
peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate pieces
of meat in CROCK-POT with sausage on top; add vegetables on sides to
fill up. Put herbs wrapped in cheesecloth or in strainer in the
approximate center. Pour in bouillon. Cover and cook on Low 8 to 10
hours. Serve with cooked carrots, leeks, turnips, onions and
potatoes. From Rival Crock-Pot cookbook, date unknown
Source from luhu.jp