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Breton hotpot

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Course: Main course
Preparation: 30 minutes
Cooking: 135 minutes

Instructions

  • 1.   If the breast is salty or salted, soak it the day before and store in the fridge.
  • 2.   Bring about 6 liters of water to a boil in a Dutch oven.
  • 3.   Add the onions (stuffed with some cloves), carrots, leeks, celery stalks (cut into pieces), turnips into 4, pork belly. Add the bouquet, peppercorns and salt.
  • 4.   Cook slowly (small broths) for half an hour.
  • 5.   Then add the cabbage cut in big quarter. Continue cooking 1 hour 1/4.
  • 6.   Add the potatoes and sausages.
  • 7.   Let cook another half an hour. Remove the meat from the broth, cut it and present it on a serving dish accompanied by the vegetables.

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Ingredients for servings

  • 800 g of smoked pork belly
  • 2 celery
  • 3 turnips
  • 3 shallots
  • 1 onion
  • 2 sausage from Montbéliard
  • 2 whites of leek
  • 5 carrots
  • ½ green cabbage
  • 4 potatoes
  • 1 tablespoon of peppercorns