Hochepot gantois

Name: Hochepot gantois
Total time: 180 min
Yield: Serves 8
Cuisine: Nord
Ingredients: 500 g (18 oz) beef short ribs; 500 g (18 oz) mutton shoulder; 500 g (18 oz) pig’s tail; 4 carrots, in large chunks; 4 turnips, in large cubes; 2 leeks, sliced; 1 savoy cabbage, quartered; 1 kg (2.2 lb) waxy potatoes (Charlotte); 1 bouquet garni (thyme, bay leaf, parsley)

Flemish mixed-meat and vegetable hotpot

⏱ 180 minServes 8Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

500 g (18 oz)beef short ribs
500 g (18 oz)mutton shoulder
500 g (18 oz)pig’s tail
4carrots, in large chunks
4turnips, in large cubes
2leeks, sliced
1savoy cabbage, quartered
1 kg (2.2 lb)Charlotte potatoes (or other waxy potatoes)
1bouquet garnithyme, bay leaf, parsley

500 g (18 oz) beef short ribs
500 g (18 oz) mutton shoulder
500 g (18 oz) pig’s tail
4 carrots, in large chunks
4 turnips, in large cubes
2 leeks, sliced
1 savoy cabbage, quartered
1 kg (2.2 lb) Charlotte potatoes (or other waxy potatoes)
1 bouquet garni thyme, bay leaf, parsley

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 very large cast-iron stockpot (28 cm / 11 in)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

1 vegetable peeler

1 fine-mesh skimmer

1 medium stainless-steel ladle

1 large rectangular serving platter

6 deep bowls for serving

03 — Method

Put all the meat in the large pot, cover with cold salted water and slowly bring to a simmer.
Skim carefully for 15 minutes for a clear broth.
Add the bouquet garni, season and cook covered at a bare simmer for 2 hours.
Meanwhile, peel all the vegetables and cut into large even pieces.
Add the carrots and turnips and cook over low heat for 30 minutes.
Add the leeks, cabbage and potatoes and cook 30 more minutes until completely tender.
Serve the broth first in soup plates, then the meat and vegetables together on a large platter.