Meat · Cut · Short entry
Bavette à pot-au-feu
The long, flat, somewhat fatty muscle that wraps around the bavette d'aloyau. Weighing 600 to 900 g, it is tied and boiled in pot-au-feu rather than grilled.
Buying and cooking
Interbev describes the bavette à pot-au-feu as the muscle that wraps around the bavette d'aloyau: long and flat, 600 to 900 g, and somewhat fatty. Tie it with string, alone or with other pot-au-feu meats, so that it holds together, and boil it with carrots, turnips, cabbage and potatoes; it is not for the grill or pan. Allow about 200 g of boneless meat a head. Regional names include aude in Bordeaux and flanc épais in Montreuil-sur-Mer.
How it connects
Cut
- related Bavette (flank / flap)
- similar Flanchet (thin flank)
