Reunion Island

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Friday 9 january 2009 13:58

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Main course / Meat

to read : culinary lexicon Andouillette Sausage with tomato Banana Flowers Curry Beef Curry Beef curry with carrots and potatoes Beef curry with christophines Beef curry with ginger and onions Chicken Curry Chicken dip in a litchi-flavoured sauce by Brigitte Grondin Chicken in coconut milk Chicken Massalé Chicken with a vanilla sauce Chicken with green peas Chicken with zest of combava Creole Beef Steak Creole Roasted Pork Duck Stew Goat “massalé” Guinea Fowl with zest of combava Jackfruit curry with smoked pork Pork Curry Pork Curry with Christophines Pork curry with palm tree heart Pork Curry with Potatoes Pork legs curry Pork skewers Pot-au-feu à la créole by Brigitte Grondin Sausage tossed in a tomato Sauce Smoked pork tossed in a spicy tomato sauce Smoked Pork with potatoes Spicy duck confit by Brigitte Grondin Tagliatelles served with char siu by Brigitte Grondin Tangor and Vanilla Duck Vanilla Duck

Pot-au-feu à la créole by Brigitte Grondin

rating :

temps de préparation :

30 mn

temps de cuisson :

environ 3 h

Ingredients :

Serves : 6 persons

1kg boneless meat
500g shank
1 bone marrow
6 onions
6 garlic cloves
20g ginger, cut into small pieces
8 cloves
1tsp black pepper seeds
2 tsp unrefined salt
6 carrots, peeled and diced into large pieces
3 christophines, peeled and diced into large pieces
4 leeks
1 taro leaf, peeled and diced into large pieces
1 bouquet garni

Method :

In a large pan, combine the meat together with the bone marrow, bouquet garni, onions, cloves, garlic, pepper and ginger. Add about 2 to 3 liters of water.
Leave to simmer for an hour. Next, stir in the vegetables and season with salt.
Allow to cook again over a medium heat for approximately 2 hours. Add salt if required.
Note: peel the christophines and the taro leaf into cold water.

Runweb tip :

Discover all the recipes of Brigitte Grondin in her latest edition “Du Bohneur dans votre assiette” – 4 Epices Editions and Epsilon Edition – Photos Hervé Douris. It can be ordered on www.livranoo.com. Find out more on Brigitte Grondin and the Local Products of Réunion Island (“Produits Pays Réunion”) in the “Gastronomy’s” section.