Ecomely

Language

Hochepot: photo of the dish
Illustrative photo: User: ibu — CC BY-SA 4.0, Wikimedia Commons
Meat

Hochepot

Northern France's pot-au-feu with oxtail, pork belly, lamb, cabbage and winter vegetables.

  • 3 h 30
  • 6 servings
  • Medium
  • Pricier
  • Northern French

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

730 kcal per serving

Protein
52.1 g
Carbohydrates
40.6 g
of which sugars
13.7 g
Fat
37 g
of which saturated fat
13.2 g
Fiber
11.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the pork belly for 1 hr in cold water to remove the salt.
  2. Place the oxtail, pork belly and lamb in a large stockpot, cover with cold water, bring to a boil and skim.
  3. Add the onion studded with cloves, bouquet garni and peppercorns; simmer for 2 hr.
  4. Add the carrots, leeks, turnips and blanched cabbage cut into wedges; cook for 40 min.
  5. Add the potatoes for the last 25 minutes and serve the meats and vegetables with mustard and cornichons.

More ideas

Beef Bourguignon3 h 30 · 6 serv.Goulash2 h 20 · 6 serv.Beef and Carrot Stew2 h 50 · 6 serv.Provençal Daube3 h 25 · 6 serv.Flemish Beef and Beer Stew (Carbonade)2 h 50 · 6 serv.Stuffed Cabbage1 h 55 · 6 serv.Pork stew with prunes1 h 15 · 4 serv.Garbure1 h 55 · 6 serv.

Original Ecomely recipe.