Isiphi isobho, hhayi isobho, uma i-Pot au Feu? Kodwa "cha," usho ukuthi, "I-Pot of Feu iyisitshalo", futhi ngeke ube nephutha. Kuyinto inyama ephekwe ngemifino, kodwa umehluko lapha, isidlo singakhonza okungenani ezimbili noma hhayi izindlela ezintathu. Umnkantsha ususwe futhi ukhonjiswe ku-toast njengokuqala; umhluzi njengosobho, futhi ekugcineni inyama yayikhonza ngemifino.
Leli phepha le-pot au feu liyisiqephu saseFrance sokududuza. Kuthatha ingxenye engcono ye-ntambama ukulungiselela, kodwa isondlo esincane futhi yenza indlu iphunga emangalisayo.
Okuzokwenza
- 2 piece pound piece
- yenkomo yenkomo , ithambo
- 2 pound piece yenkomo chuck
- Amakhilogremu amabili ayizinyosi
- 2 amakhilogremu ama-grand beef amakhulu
- Ama-clove aphelele
- 1 anyanisi omhlophe omhlophe, ehlutshiwe
- 1 i-bouquet garni
- I-stick encane ye-sinamoni encane
- 1 ithisipuni i-peppercorns emnyama
- Isipuni esingu-1 esolwandle usawoti olwandle
- Amaqabunga amabili
- 5 iziqu zesilimo esidliwayo esinamagatsha anamanzi kanye namaqabunga, uthathe izingcezu ezinkulu
- Izaqathe eziyi-12 eziphakathi, ezihlanjululwe futhi ezinezinhlangothi ezine
- 8
- amahlumela , ahlanziwe, anqume ngokweqile bese izingxenye ezinkulu
- Amakhilogremu angu-1 1/2, ahlutshiwe futhi ahlukanisiwe
- 1 1/2 amakhila amazambane amancane amancane
- 1 i-baguette esisha noma esesikhathini esinezinsuku, enqanyuliwe futhi enontiwe ngama-crûtes
- Garnish:
- Ukwawoti olwandle olwandle
- Ama-Cornichons
- Isinaphi
- Horseradish
Indlela Yokwenza
Thepha inkomo yezinyosi, i-chuck, nezimbambo zibe yisikhwebu esiqinile nesicingo bese uyifaka esitokisini. Gcoba amathambo omnkantsha ku-cheesecloth, ulivikele ngokuqinile ngentambo, bese uyibeka esitokisini. Thela amanzi abandayo abandayo ebusweni ukuze uhlanganise izithako.
Letha ingxube emathunjini, ugibele njalo. Masinyane amathumba amanzi, vula ukushisa phansi, ngakho-ke kungumfanekiso ophansi. Pushisa ama-clove ku-anyanisi bese uyifaka esitokisini, kanye nesitokisi esithile esithile se-cheesecloth esine- bouni i-bouni , induku ye-sinamoni, i-peppercorns, namaqabunga e-bay.
Nyakaza ingxube ngosawoti bese uqhubeka uwubeka, ungabonakali, amahora angu-2 1/2. Engeza amanzi, uma kudingeka, ukugcoba inyama nama-marrowbones. Ungavumeli ingxube ukuthi ibilise.
Gcoba isilimo esidliwayo esinamagatsha anamanzi, izaqathe, ama-leeks, i-turnips, namazambane ngamunye esikhungweni esithile se-cheesecloth, ukuwaqinisa ngokuqinile ngezintambo. Engeza isilimo esidliwayo esinamagatsha anamanzi, izaqathe, ama-leeks, nama-turnips ebhodweni bese uqhubeka ucindezela imizuzu engu-40. Hlola imifino ye-doneness, bese ususa noma yikuphi okuphenduke ithenda futhi iphekwe. Yengeza isisindo sezambane ebhodweni bese uqhubeka ucindezela imizuzu engama-20 ukuya kwangu-25, kuze kube yilapho amazambane ephekwe. Susa yonke imifino nenyama inyama ebhodweni, uyihlanganise, futhi uhlele imifino emaqenjini azungeze inyama esitsheni sokukhonza.
Lahla i-anyanisi ehlanganiswe nge-clove bese uhlunga umhluzi ngokusebenzisa isisindo esihle. Buyisela umhluzi epanini elihlanzekile bese uletha ukubilisa imizuzu engaba ngu-10 kuya kwezingu-15, kuze kube yilapho inciphise ivolumu futhi ine-flavor enhle, enamandla. Sizinike ngosawoti owengeziwe, uma kudingeka. Dlulisa umhluzi oshisayo esitsheni sokukhonza eceleni kwendiza yenyama kanye nemifino. Ungakhohlwa ukukhonza ama-crûre omnkantsha.
Kubuyekezwe ngu-Elaine Lemm