Miso Pot-au-Feu by @louloukitchen_

4h15

6 servings

🥩

500 g

Beef shank

🍖

1

Bone marrow

🥬

2

Leek white

🥕

3

Carrot

🧅

1

Onion

🫜

1

Turnip

🌿

1

Bouquet garni

🧂

Guerande salt

⚫

Black pepper

🧄

1 clove

Garlic

🫙

4.5

Cloves

🥣

1 tbsp

Miso paste

🍲

1

Bouillon cube

🫒

Olive oil

💧

3 l

Water

🥔

Potato

🌼

Mustard

🍞

Bread

🧈

Salted butter

  1. Stud the onion with the cloves.

  2. Grill

    Grill the onion for 1 minute in a hot pot.

  3. Peel

    Peel the vegetables.

  4. Sear

    Remove the onion, add a drizzle of olive oil or butter, and sear the meat for 5 minutes over high heat.

  5. Put

    Put the grilled onion back in, add the bouquet garni, salt, pepper and 3L of water.

  6. Add

    Add a large tablespoon of miso paste.

  7. Skim the broth during the 3 hours of cooking.

  8. Filter

    After 3 hours, filter the broth.

  9. Cook

    Add the bone marrow and the vegetables and cook for 45 minutes.

  10. Serve

    Serve the pot-au-feu with mustard, Guerande salt, pepper, bread and salted butter.

Miso Pot-au-Feu by @louloukitchen_

4h15

6 servings

🥩

500 g

Beef shank

🍖

1

Bone marrow

🥬

2

Leek white

🥕

3

Carrot

🧅

1

Onion

🫜

1

Turnip

🌿

1

Bouquet garni

🧂

Guerande salt

⚫

Black pepper

🧄

1 clove

Garlic

🫙

4.5

Cloves

🥣

1 tbsp

Miso paste

🍲

1

Bouillon cube

🫒

Olive oil

💧

3 l

Water

🥔

Potato

🌼

Mustard

🍞

Bread

🧈

Salted butter

Preparation Steps

  1. Step 1/10

    Stud the onion with the cloves.

    🧅Onion
    🫙Cloves

  2. Step 2/10

    Grill the onion for 1 minute in a hot pot.

    🧅Onion

  3. Step 3/10

    Peel the vegetables.

    🥬Leek white
    🥕Carrot
    🫜Turnip
    🥔Potato
    🧄Garlic
    🔪Peeler
    🔪Knife

  4. Step 4/10

    Remove the onion, add a drizzle of olive oil or butter, and sear the meat for 5 minutes over high heat.

    🧅Onion
    🧈Olive oil or butter
    🥩Beef shank

  5. Step 5/10

    Put the grilled onion back in, add the bouquet garni, salt, pepper and 3L of water.

    🧅Onion
    🌿Bouquet garni
    🧂Guerande salt
    ⚫Black pepper
    💧Water

  6. Step 6/10

    Add a large tablespoon of miso paste.

    🥣Miso paste

  7. Step 7/10

    Skim the broth during the 3 hours of cooking.

    🥄Skimmer

  8. Step 8/10

    After 3 hours, filter the broth.

    🧺Strainer

  9. Step 9/10

    Add the bone marrow and the vegetables and cook for 45 minutes.

    🍖Bone marrow
    🥬Leek white
    🥕Carrot
    🫜Turnip
    🥔Potato

  10. Step 10/10

    Serve the pot-au-feu with mustard, Guerande salt, pepper, bread and salted butter.

    🌼Mustard
    🧂Guerande salt
    ⚫Black pepper
    🍞Bread
    🧈Salted butter

Composition

Ingredients

Types

Meat, Vegetables, Herbs, Spices, Condiments, Fats, Dairy, Liquids, Grains

Ingredients

Beef shank, Bone marrow, Leek white, Carrot, Onion, Turnip, Bouquet garni, Guerande salt, Black pepper, Garlic, Cloves, Miso paste, Bouillon cube, Olive oil, Water, Potato, Mustard, Bread, Salted butter

Notes

Beef shank (fatty cut, shank used here), Onion (studded with cloves), Guerande salt (to taste), Black pepper (to taste), Cloves (4 to 5 cloves, optional), Miso paste (a large tablespoon), Olive oil (a drizzle, for searing the meat, or butter), Potato (mentioned in the voice-over among the vegetables to cut, no amount given), Mustard (for serving), Bread (for serving)

Allergens

Soy, Milk, Mustard, Gluten

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 18g, Fat: 22g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Iron: 3.5mg, Zinc: 5mg, Sodium: 680mg, Potassium: 650mg

Vitamins

Vitamin A: 450µg, Vitamin B12: 2.5µg, Vitamin C: 10mg, Vitamin K: 20µg

Preparation

Time Information

Preparation

30 minutes

Cooking

3 hours 45 minutes

Overall

4 hours 15 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Peeler, Skimmer, Strainer

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Family Gathering, Everyday Meal, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Chunky, Silky, Gelatinous

Flavors

Savory, Umami, Rich, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,keep broth and solids together or separately), freezer : up to 3 months (store in airtight freezer-safe containers,cool completely before freezing)