TheFoodTasting

Desciption

Tags

#Weeknight #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #Lunch #Main-dish #Beef #Pork #Vegetables #Easy #European #Potluck #Stove-top #Belgian #Dietary #Comfort-food #Meat #Taste-mood #To-go #Equipment

Steps

1. This recipe originates in flanders where savoy cabbage is much loved
2. The stock is made into a quick pea soup and served as a first course
3. It is similar to the french pot au feu although the former has peas and the latter garlic and leeks
4. Cover the beef
5. Pork
6. Pork bone
7. Bay leaves and peppercorns in water in a large pot and bring to a simmer
8. Skim the foam away and cover
9. Simmer 2 1 / 2-3 hrs until the meats are tender
10. Add the salt during the last hour
11. Prepare and reserve the vegetables
12. Wash the potatoes
13. Do not peel if new
14. Wash
15. Trim
16. Core and cut the cabbage into 8 wedges
17. Peel and quarter the turnips
18. About 30 min before the meat is done add the potatoes and turnips
19. Remove the meats and vegetables from the broth
20. Arrange the vegetables around the meat on a large platter
21. Cover with foil and keep warm
22. Discard the pork bone
23. Strain the broth through cheesecloth and reserve 2 cups for the pea soup
24. Returning the rest to the pot to cook the cabbage in
25. Simmer the cabbage 5-7 min until tender and remove
26. Arrange on the meat platter
27. Meanwhile cook the peas in a separate smaller pot
28. Puree in a blender with the reserved broth in small lots until smooth
29. Strain through a wire sieve discarding the pulp
30. Re-heat and serve as a first course garnished with croutons and chives
31. Then bring the hot platter to the table
32. Slice meat and serve with mustard and horseradish
33. To adapt to a crockpot i would suggestbut have not tested about 10-12 hrs on low for the meats
34. Perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min
35. Do the peas separately on the stove at the last minute