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Wine-Braised Cassoulet and Dijon
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Dijon.
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Classic Pot au Feu and Pearl Onions
A Classic Pot au Feu, built on a slow, honest base, and served and Pearl Onions.
Ingredients
What you'll need
- 1 lb pot au feu
- 2 tbsp unsalted butter
- 1 cup shallot
- 3 cloves fresh thyme
- 1 tsp dry white wine
- 1/2 cup kosher salt
- 1 tbsp cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Season the pot au feu generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the pot au feu and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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