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Recipe · Nord
Hochepot du Nord
Northern French mixed-meat and vegetable pot-au-feu
⏱ 180 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
500 g (18 oz)beef shank
500 g (18 oz)lamb breast
500 g (18 oz)pork tail
300 g (11 oz)mutton breast
1savoy cabbage
4carrots
4turnips
3leeks
4potatoes
1onion studded with 4 cloves
1bouquet garni
Coarse saltblack peppercorns
- 500 g (18 oz) beef shank
- 500 g (18 oz) lamb breast
- 500 g (18 oz) pork tail
- 300 g (11 oz) mutton breast
- 1 savoy cabbage
- 4 carrots
- 4 turnips
- 3 leeks
- 4 potatoes
- 1 onion studded with 4 cloves
- 1 bouquet garni
- Coarse salt black peppercorns
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put all the meat in a large stockpot and cover with cold water.
- Bring to a simmer and skim carefully for 15 minutes.
- Add the studded onion, bouquet garni, salt and pepper.
- Simmer gently for 1½ hours, skimming regularly.
- Add the carrots, turnips and whole leeks and cook 30 minutes more.
- Meanwhile, blanch the cabbage, cut into wedges, for 5 minutes in salted water.
- Add the cabbage and potatoes to the pot and cook for 30 minutes.
- Check that all the meat and vegetables are tender.
- Serve the broth first in bowls, then the meat and vegetables on a platter.
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