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26 August 2014,14:44 by
D.Sumithra

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FRENCH BOILED MEATS

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
2 hours

Preparation Method :

  • Cover the beef, chicken, lamb, and salt pork with water in a large pot. Bring to a boil over medium heat. Pour in the wine.
  • Press a clove into each onion and add to the pot with the garlic, turnips, tomatoes, carrots, leeks, and the bouquet garni. Season with salt and pepper.
  • Bring to a boil and skim off any foam. Simmer over low heat until the meat is very tender, 3 hours.
  • Place the toast in individual soup bowls and ladle the stock over the top. Serve the meat and chicken, sliced, and vegetables on a large platter.

INGREDIENTS

  • 2 kg beef tenderloin
  • 2 kg chicken
  • 750 grams lamb shoulder roast
  • 150 grams salt pork
  • 500 ml dry white wine
  • 4 cloves
  • 4 medium onions
  • 6 cloves garlic, finely chopped
  • 5 turnips, peeled and halved
  • 6 tomatoes, halved
  • 10 carrots
  • 4 leeks, trimmed
  • 2 bouquet garni
  • Salt and freshly black pepper
  • Toast, to serve

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