Ingredients
- For the recipe for the herb pot au feu terrine, gribiche sauce:
- 1 kg Stewed meat (twin, rib dish, patron, necklace)
- 2 Leek
- 4 Carrot
- 4 Turnips
- 1 Onion
- 1 Bouquet garni
- 4 cloves of garlic
- 3 Cloves
- 2 Tbsp Chopped grass mixture (parsley, tarragon, chervil)
- 2 g Agar-agar
- 1 tsp. Pepper bean
- Coarse salt
- For the gribiche sauce:
- 2 Egg
- 1 tsp Strong mustard
- 15 cl Vegetable oil
- 1/2 Lemon
- 1 Tbsp Chopped grass mixture (parsley, tarragon, chervil)
- 30 g Chopped caper
- 30 g Chopped pickle
- Salt and ground pepper
Preparation Method
1. Start this recipe for Pot-au-Feu with Herbs and Gribiche Sauce by cutting the green of the leeks. Tie it up, then cut the white, carrots and turnips into slices. Cut the collar into pieces, tie up the rest of the meat, then place in a casserole dish. Cover with cold water and bring to a boil, lower the heat and simmer for 30 min.
2. Regularly skim the surface of the broth. Peel the onion and garlic cloves. Prick the cloves in the onion, then add it to the casserole with the crushed garlic cloves, the pepper, a pinch of coarse salt, the green of the leeks, and the bouquet garni. Continue cooking for 2 hours and 30 minutes over low heat. Pour in a little water so the meat is well covered. Add the remaining vegetables and cook for 40 min.
3. Filter the broth, reduce it to 50 cl. Add the agar-agar, bring to a boil while whisking, then pour in the herbs. Adjust the seasoning if necessary. Cut the meat into pieces.
4. Line a mold with a food film, place the ingredients, pour the broth up. Refrigerate for at least 4 hours and enjoy cold.
5. Gribiche sauce: Cook the eggs for 10 min. Separate the egg whites from the yolks. Pass the yolks through a colander. In a bowl, whisk the yolks with mustard, salt, and pepper, then gradually pour in the oil and add mayonnaise. Finally add the lemon juice, herbs, capers, and pickles.
