Lemongrass ginger stew
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4 rates
Preparation : 0 min
Cooking : 2 h 50
Total time : 2 h 50 Rest : 0 min
8 people
2.5 kg of beef shank with bone
4 carrots
4 turnips
3 leeks
1 stalk celery stalk
2 sticks of lemongrass
30 g of ginger
3 of beef bouillon cubes
1 sprig of thyme
2 leaves bay leaves
1 tsp of coarse salt
Associated products
Tips
You can prepare your pot au feu the day before and reheat it gently in the cocotte.
RECIPE STEPS
1
Place the cocotte on its stand.
Put the pieces of beef shank in the cocotte, pour water (3cm above the meat) and run the program (with lid).
- 2.5 kg of beef shank with bone
Sauté
15:00 / / 160°C
2
Remove the lid and skim carefully. Add the beef bouillon cubes and run the program (with lid). Skim if necessary.
- 3 of beef bouillon cubes
Simmering
01:30:00 / / 110°C
3
Add the garnish: the leeks, the carrots, the turnips, the golden ball turnips, the thyme, the bay leaf, the celery stalk, the lemongrass, the ginger, the coarse salt then run the program again (with lid).
- 4 carrots
- 4 turnips
- 3 leeks
- 1 stalk celery stalk
- 2 sticks of lemongrass
- 30 g of ginger
- 1 sprig of thyme
- 2 leaves bay leaves
- 1 tsp of coarse salt
Simmering
01:00:00 / / 110°C
4
Separate the meat and the vegetables and separate the pieces of beef shank from their bone.
5
For the plating, place the meat on a dish and arrange all the vegetables.
Chef Christophe Haton
