Gastronomixs

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.

Thick flank pot-au-feu

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Ingredients

1

kg

thick flank, cut into large pieces

1

l

brown meat fond

1

 

turnip

1

 

bunch of carrots

1

sprig

thyme

1

 

bay leaf

1

 

shallot

Preparation method

  • Place the meat in a pan filled with cold water, bring to the boil once, and then pour off the liquid.
  • Add all the ingredients to the meat and simmer gently for two hours. Please note: Do not let the meat become tough.
  • Season to taste and serve on a dish.

Serving suggestions

  • Serve with bread, butter, and mustard.
  • Vary the vegetables used, depending on the season.

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