Pot-Au-Feu |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | 10-12 hours | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds beef shank | 1-1/4 pounds chicken breasts or thighs | 4 bratwurst or 1 pound Polish sausage |
| 1 onion | 2 cloves | 2 leeks (white part only) |
| 1 turnip, quartered | 2 stalks celery, chopped | 1/2 head cabbage, cut in wedges |
| 1 bay leaf | sprig of thyme | 5 sprigs parsley |
| 6 whole peppers | 1 cup dry white California wine | 1 cup beef broth or bouillon |
| 1 | Alternate ingredients in the crock cooker ending with the sausages on top. Pour wine and bouillon over all, and cook at low for from 10 to 12 hours. Strain off broth, and separate meats from vegetables. Press vegetables through a strainer or sieve, returning the pulp to the broth. Season for salt. Slice meats and sausage, serving a few pieces of each per bowl of rich broth. |