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    Meat · Cut · Short entry

    Macreuse à pot-au-feu

    The lower, braising part of the macreuse, for pot-au-feu, braises and ragoûts, and Interbev's 'ideal' piece for hachis Parmentier. Taken from the palette side it is more tender; from the shin side it is a little stringy.

    Macreuse à pot-au-feu — editorial illustration

    Cooking

    Interbev uses the macreuse à pot-au-feu for pot-au-feu, braises and ragoûts and calls it the ideal piece for hachis Parmentier. Where it is taken matters: it is more tender ("plus moelleuse") cut from the palette side, and a little stringy from the gîte (shin) side, which is best kept for pot-au-feu. Allow about 2 hours in a casserole or 1 hour in a pressure cooker, and about 150 g a head.

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