๐จโ๐ณ Method
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1
Clean the carrots, celery, Brussels sprouts, turnips, and cabbage.
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2
Slice the carrots and celery into thin pieces.
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3
Separate the cabbage leaves.
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4
Melt the butter in a large pot over medium heat until it turns a nice brown color.
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5
Add the bacon, shoulder, and pork ribs to the pot and let them brown slightly.
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6
Add the pork foot and pork tail to the pot.
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7
Allow everything to brown together for a few minutes.
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8
Add the vegetables and bouquet garni (thyme, bay leaf, and parsley stems tied together).
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9
Pour the water over the ingredients and season with pepper and salt.
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10
Cover the pot and stew for 2 hours over low heat.
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11
While stewing, peel the potatoes and place them in cold water to prevent discoloration.
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12
After 2 hours, add the potatoes to the pot, cover, and continue cooking until the potatoes are tender (approximately 20-30 minutes).
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13
Serve in a large dish with mustard on the side.
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