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Pot au Feu with Pancetta and Chunky Vegetables

Pot au Feu with Pancetta and Chunky Vegetables

This is a recipe with homemade pancetta. The meltingly tender simmered pancetta is sublime. The umami of the meat and the sweetness of the vegetables blend together for a crowd-pleasing dish. I used pancetta marinated in salt, garlic and herbs.

Ingredients: 2 servings

Pancetta
150 g
Potatoes
2
Carrot
1
Onion
1
Cabbage
1/4
Cooked soy beans
50 g
Clove
1
Black pepper
a small amount
Bouquet garni
1 bunch
Water
as needed

Steps

1. Cut up the pancetta into chunks. Brown well in a pan without oil.
2. Add enough water to cover. Make a herb bundle with thyme, bay leaf, rosemary etc. (Or use store-bought bouquet garni). Put the bouquet garni in the pot.
3. Stick a clove into the peeled onion, and add to the pan.
4. Bring to a boil over high heat, skim off the scum, and turn the heat down to low. Cover with a lid, and simmer for 30 minutes.
5. Add peeled potatoes, roughly chopped carrot, cabbage, and cooked soy beans. Simmer until the potatoes are cooked through.
6. Ladle into serving plates, and optionally serve with mustard.

Story Behind this Recipe

The pancetta recipe is Recipe ID: 223679