Pot-au-feu

Japanese: ポトフー
Pot-au-feu
It means "a pot on fire" in French. It is a French home-cooked dish that uses a pot. It is made by simmering chunks of beef belly or shank with carrots, onions, celery, leeks, etc. with bouquet garni (a bunch of aromatic herbs) in plenty of water for a long time and seasoning with salt and pepper. The meat and vegetables are cut into appropriate pieces and served with mustard and the broth as soup.
→ Related topics Soup

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:
フランス語で〈火にかけた鍋〉の意。鍋を用いたフランスの家庭料理。牛肉のバラ肉やすね肉の塊と,ニンジン,タマネギ,セロリ,ポロネギなどをブーケガルニ(香草の束)とともにたっぷりの水で長時間煮込み,塩,コショウで調味したもの。肉や野菜は適当に切ってマスタードなどを添え,煮汁はスープとして供する。
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