French-style Hot Pot

Ingredients

While the Chinese Hot Pot typically features a variety of Asian ingredients and flavors, this French-style Hot Pot incorporates classic French ingredients and techniques. The broth is enriched with aromatic herbs, root vegetables, and a touch of wine, giving it a distinct French flair. The selection of meats and vegetables is also adapted to suit the French palate. We alse have the original recipe for Hot Pot, so you can check it out.

• 1.5 kg (3.3 lbs) beef shank 1.5 kg (3.3 lbs) beef shank
• 2 liters (8 cups) beef broth 2 liters (8 cups) beef broth
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 2 leeks, washed and cut into thick slices 2 leeks, washed and cut into thick slices
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 4 cloves of garlic, crushed 4 cloves of garlic, crushed
• 4 potatoes, peeled and quartered 4 potatoes, peeled and quartered
• 4 turnips, peeled and quartered 4 turnips, peeled and quartered
• 4 stalks of celery, cut into chunks 4 stalks of celery, cut into chunks
• 1 bouquet garni (a bundle of herbs like thyme, parsley, and bay leaves) 1 bouquet garni (a bundle of herbs like thyme, parsley, and bay leaves)
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 45g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the beef broth to a simmer.
2. 2.
   Add the beef shank, carrots, leeks, onions, garlic, bouquet garni, and red wine to the pot.
3. 3.
   Season with salt and pepper to taste.
4. 4.
   Cover the pot and let it simmer gently for 2 hours.
5. 5.
   Add the potatoes, turnips, and celery to the pot and continue simmering for another hour, or until the vegetables are tender.
6. 6.
   Remove the beef shank from the pot and slice it into thin pieces.
7. 7.
   Arrange the beef slices and cooked vegetables in a serving dish.
8. 8.
   Ladle the flavorful broth into individual bowls and serve alongside the meat and vegetables.

Treat your ingredients with care...

• Beef shank — Slow cooking the beef shank will result in tender and flavorful meat. Make sure to remove any excess fat before slicing.
• Bouquet garni — Tie the herbs together with kitchen twine for easy removal after cooking.
• Red wine — Choose a dry red wine that you would enjoy drinking, as it will enhance the flavor of the broth.

Tips & Tricks

• For added richness, you can serve the French-style Hot Pot with a side of Dijon mustard or horseradish sauce.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• Leftover broth can be used as a base for soups or stews.
• To make the dish more indulgent, you can add marrow bones to the pot during cooking.
• Serve the Hot Pot with crusty French bread to soak up the flavorful broth.

Serving advice

Serve the French-style Hot Pot as a main course, accompanied by a side of crusty French bread. Allow each guest to assemble their own plate by placing slices of beef and cooked vegetables in a shallow bowl, and then pouring the hot broth over them.

Presentation advice

Present the Hot Pot in a large, rustic serving dish, with the sliced beef arranged neatly alongside the cooked vegetables. Garnish with fresh herbs, such as parsley or chives, for a touch of color.