1 In a large cooking pot put all the meats, fill with cold water and bring to a boil for 10 minutes while skimming constantly. then, rinse the pieces of meat in cold water (blanch).
2 Clean your cooking pot and put the meats back, cover with water, add the bouquet garni and the studded onion, and the ginger slices, salt lightly and add your mignonnette (cracked pepper).
Cook for 2 hours at a gentle simmer, skimming and degreasing regularly.
3 Meanwhile cut the cabbage into 4 pieces, remove the central core, plunge it into cold water that you will bring to a boil. after 5 minutes of boiling, cool it down in (for ease of digestion).
4 After 2 hours of cooking add the cabbage, carrots, leek whites and potatoes. cook gently for another hour.
5 Remove the meats and cut them as follows
The ears cut into strips. The feet into large dice, the tails into rounds, the pork into slices.
In a large deep dish arrange your meats with the vegetables arranged harmoniously around and the well-degreased broth in a soup tureen.
Personally I like a little horseradish on the side to replace any possible mustard.
Really a great convivial dish to enjoy for example
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.