Thick flank pot-au-feu
Joris Bijdendijk used to work at Jardin des Sens, which is owned by the Pourcel brothers. The staff ate this classic French dish every week.
Creation by Joris Bijdendijk, RIJKS®*, Amsterdam, the Netherlands.
Allergens and dietary requirements
- Sulphite
- Celery
Ingredients
1
kg
beef thick flank, cut into large pieces1
l
brown meat fond1
turnip1
carrots1
sprig
thyme1
leaf
bay leaf1
shallot