Potée, Limousin-Style Recipe
Potée, Limousin-Style
Total time: more than 2 hours

Soaking time: Overnight
Preparation time: 30 minutes
Cooking time: About 2 1/2 hours

Difficulty: Easy
Chef's Note

Salt pork, as its name indicates, is already very salty, so we recommend not adding any salt. You can corrrect the seasoning to taste at the end of the cooking time.

It's best to blanch the cabbage for a few minutes in a separate pot of water before proceeding with the recipe in order to make it more digestible.

You can serve the broth as a soup for dipping slices of rye bread. 

The salt pork is served surrounded by vegetables and accompanied by purple mustard. 

Sometimes andouille is added. 

- 600 g (1 lb. 5 oz.) salt pork
- 3 leeks
- 250 g (9 oz.) carrot
- 250 g (9 oz.) rutabaga or turnip
- 500 g (18 oz.) potatoes
- 1 bouquet garni
- 6 peppercorns
  1. The night before, place the salt pork in a pot or Dutch oven and cover with cold water; let desalt overnight.
  2. In the morning, change the water; bring to a boil; skim the surface. 
  3. Add the carrots, rutabaga, leeks, cabbage, bouquet garni and peppercorns. Half cover the pot and cook for 1 3/4 to 2 hours, depending on the quality of the meat. Add the potatoes and continue cooking 25 minutes longer.
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