Pot Au Feu

>
>
My  butcher had these beautiful, fleshy beef neck bones which begged me to take them home and transform into a tasty dish. Since I had some nice baby carrots and beans in the fridge, what else then a rich “pot au feu” with pasta.
As usual, simple is best 🙂
>

Pot Au Feu

Pot Au Feu

>

Pot Au Feu

Pot Au Feu

>


>

Ingredient’s :

Beef neck bones,
Penne rigate
Baby carrots,
Baby beans,
Onion,   large dice
Bell pepper,   large dice
Cilantro,   finely chopped
Garlic,   paste
Ginger,   grated
Cayenne pepper,
Kosher salt,
Maggi seasoning,

Method :

Cover neck bones with cold water, add salt, pepper, garlic and ginger  and slowly bring to a simmer, skimming of all scum and most fat which surfaces.
Meanwhile, blanch and shock all vegetables. Cook pasta until al dente, drain. When beef is very tender but not falling of the bone, add vegetables to heat through. Adjust seasoning if necessary.
To serve, place pasta in bottom of serving dish, ladle pot au feu on top and sprinkle with cilantro.

Bon Appetit !   Life is Good !
>
>
>
>
>

Advertisements

5 comments

  1. Hi Hans,great Recipe<POT AU FEU)one of the oldest Dish around,the region where you cooked made it always differant than the other one.Like me i always used the Shank Meat. Thanks for bringing up this Dish.Greetings ROLF!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s