Pot-au-feu Salad

Cook Time 1 hour

Servings 4-6


2 marrow bones cut vertically not horizontally

1.5kg beef chuck steak, cut into half

6 chicken wings

1 leek, cleaned and tied

1 large brown onion

3 cloves

1 bouquet garni (bay leaves, thyme and parsley)

1 large carrots cut in half, length-ways

1 white turnip, halved or quartered

1 tsp peppercorns


2 tbsp mustard

2 tbsp red wine vinegar

100ml extra virgin olive oil

3 sprigs parsley, chopped finely

2 French shallots, diced finely

3 tbsp cornichons, diced finely

Salt and pepper


Stud the onion with cloves and add to the pressure cooker, along the turnips, carrot, chicken wings, chuck steak and marrow followed by the leek and peppercorns. Cover with cold water and ensure you do not overfill the pressure cooker. Place the lid on. lock and cook under pressure pressure for 45 minutes.

To make the vinaigrette, whisk mustard, red wine vinegar, and extra virgin olive oil in a bowl. Season to taste and stir in the chopped parsley, shallots and cornichons.

Once the meat and vegetables have finished cooking, allow to cool slightly before shredding the meat and cutting the vegetables. While still warm, combine with the dressing and serve.

Don’t throw away the stock. Use for your next risotto or stew or soup. Cool overnight in fridge, skim off fat the following day and portion into containers to freeze.


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