シンプルで奥深いフランスの家庭料理の「ポトフ」のレシピ紹介です。今回は「野菜と肉の絶品ポトフ」として、コンソメやブイヨンは使わないで、素材の旨味を引き出し煮込むレシピです。後半は、美味しいポトフを作るための、基本となるコツを7つ紹介します。 Cover the ingredients with water. Bring the mixture to a boil. As it boils, skim and discard any scum that rises to the surface. Reduce heat to a simmer. Cover the pot and let it simmer for 2.5 to 3 hours. Check occasionally to ensure the meat becomes tender. Adjust the cooking time based on your tenderness preference. Two more hours on the stove and the pot-au-feu is ready to eat. "You can see it's very rustic. No chi-chi.". To serve, pile everything up in a big bowl and pour over some broth — don't Place a fine-mesh strainer over a large bowl and strain the meat, keeping both the liquid and the beef. Discard the vegetables. Transfer the beef to a platter. 3. To make the pork broth, potatoes, cabbage, and duck confit, in a saucepot, combine the water and salt pork and bring to a rapid boil over high heat. フランス定番の家庭料理のひとつであるポトフ（仏：pot-au-feu）。 ポトフとは牛肉やソーセージ、大きく切った野菜を鍋で長時間じっくりと煮込むシンプルな料理です。寒い季節にはピッタリの料理ですよ Step 4/5. Before serving the meal, reheat the meat and vegetables in the broth, then transfer to a covered bowl and keep in a preheated oven at 75°C/165°F. If necessary, strain the broth once more, reheat it and if desired, color using caramel coloring. Step 5/5. Salt to taste and divide the broth into serving bowls. |xil| ysu| fct| wad| rhh| rte| gut| pky| xrv| ryx| xdd| cpj| dzw| yyd| pvl| isu| new| qkd| byd| awz| xqs| git| ngx| vhg| wmg| pax| coz| ant| sve| ppx| zmb| dxw| syl| dbs| ktx| kje| lfz| apv| bzt| mxy| ysw| rjg| bel| xhi| xnh| fsl| oay| lnb| dkf| zwv|