Hochepot Stew à la Flamande

Name: Hochepot Stew à la Flamande
Cuisine: France
Ingredients: 300 g pork ear; 600 g pork feet; 195 g pork tail; 250 g salted pork lard; 600 g beef brisket; 600 g lamb shoulder and breast; 2.5 liters water; 12 g salt; 200 g carrots; 200 g cabbage; 1 medium onion; 4 leek whites; 3 medium potatoes; 10 chipolata sausages

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

300 g pork ear
600 g pork feet
195 g pork tail
250 g salted pork lard
600 g beef brisket
600 g lamb shoulder and breast
2.5 liters water
12 g salt
200 g carrots
200 g cabbage
1 medium onion
4 leek whites
3 medium potatoes
10 chipolata sausages

Instructions

Place in a large pot: pork ear, pork feet, pork tail, salted lard, beef brisket, and lamb shoulder and breast (equal portions of each).
Cover with 2.5 liters of water and season with 12 grams of salt. Bring to a boil, skim carefully, then simmer gently.
After 2 hours of cooking, add the garnish: coarsely sliced carrots, cabbage (chou pommé), 1 medium onion, 4 leek whites, and 3 medium potatoes.
Continue cooking at a gentle simmer for a total of 4 hours.
To serve: Present the broth in a soup tureen with some of the vegetables. On a separate platter, arrange the remaining vegetables and meats alongside 10 poached chipolata sausages.