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    Meat · Cut · Short entry

    Jumeau à pot-au-feu

    The braising 'twin' of the jumeau à bifteck, from the lower shoulder. Gelatinous and firmer than its namesake, it needs about 2 hours of gentle cooking and is often simmered with gîte or macreuse.

    Jumeau à pot-au-feu — editorial illustration

    Cooking

    Interbev's pot-au-feu guide describes the jumeau à pot-au-feu as gelatinous and firmer than the more tender jumeau à bifteck. It must simmer long and gently to become meltingly tender: about 2 hours in a casserole, or 1 hour in a pressure cooker. It can be cooked alone or with gîte or macreuse, and like other braised cuts it is better made ahead.

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