Easiest Way to Cook Appetizing No Soup Stock Needed Chinese Cabbage Pot au Feu

No Soup Stock Needed Chinese Cabbage Pot au Feu. The Pot Au Feu is a simple stew where various beef cuts such as oyster blade, chuck steak, chin, shank, low ribs and even oxtail are boiled with some winter vegetable. Don't be deceived by the simplicity of this French dish, as the various beef cuts really brings a whole range of texture and. It is the very delicious dish which cooked.

Peel small onions and cut top and bottom side of these a little. Pot- au feu of Dried Shiitake Mushroom and meatballs. The soup of shiitake mushroom and meatballs of chicken blend in the mouth and become very delicious. You can have No Soup Stock Needed Chinese Cabbage Pot au Feu using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of No Soup Stock Needed Chinese Cabbage Pot au Feu

  1. You need 100 of to 150 grams, thinly sliced Salt pork -(or you can use bacon instead!).
  2. You need 1 of Onion.
  3. You need 1 head of worth Broccoli (divided into florets).
  4. You need 1 of (to taste), as much as you can pack into the pot Chinese or regular cabbage.
  5. It’s 1 of Your favorite vegetable like celery, carrots, turnips or leek.
  6. You need 1 of Salt.
  7. You need 1 of clove, crushed Garlic.
  8. It’s 3 of to 4 Whole peppercorns.
  9. It’s 2 of ladles full or enough partially cover the vegetables Sake or water (or white wine).

Pot au feu is the quintessential French dish. Beef cuts that are boiled with aromatic vegetables for several hoursand serve with condiments. It is difficult to know when the name pot-au-feu first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. Juicy chicken based soup soaked in ground meat and cabbage.

No Soup Stock Needed Chinese Cabbage Pot au Feu step by step

  1. For an easy way to make salt pork by just salting pork and resting it in the refrigerator, see..
  2. Slice or julienne the salt pork so it absorbs flavors easily. If you are using sliced bacon, use as-is. Roughly chop up any vegetables like carrots that don't cook through easily..
  3. Pack a cassrole pot or a thick-sided stainless steel pot with vegetables. Sprinkle with chopped garlic, peppercorns and a little salt..
  4. Cover the vegetables with the bacon or salt pork as if forming a lid. Add the sake or water to finish. Start heating the pot..
  5. ※You just need a little sake or water, enough to come halfway up the vegetables. This is because if you cook this dish using the juices that are exuded by the vegetables, the resulting soup will be very rich!.
  6. Cover the pot with a lid and start cooking over medium heat. When it comes to a boil, turn the heat down to low and simmer for about 10 minutes. If it looks like the pot may boil over, slide the lid over a little so the pot is just partially covered..
  7. After simmering for 10 minutes and once the vegetables have become tender, turn off the heat. Keep the lid on and cover the pot with a bath towel or a sweater or something to keep the heat in..
  8. Let the soup keep cooking slowly with residual heat. In about 3 hours, when the pot has cooled down quite a bit, it's done. By cooling it very slowly, the umami in the soup will become concentrated!.
  9. Heat the soup up just before eating. Taste, and season with salt. The umami is really concentrated in this soup. If you start making this before going out, or the night before, it works out well. ♪.
  10. If you add soup stock cubes or granules to this the whole soup tastes like the soup stock so you get bored of it, and you can't taste the real flavors of the meat and vegetables. So soup stock is not added..

I tried combining cabbage rolls with pot-au-feu. I made the meat filling easy and light by using ground chicken. The only flavouring is consomme, salt, and pepper, so it is simple and easy. The pot au feu was always warming and satisfying. Instead of making pot au feu for dinner like my mom used to, I made it for lunch.

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

Recommended Articles

Notify of
Inline Feedbacks
View all comments