Traditional Hochepot Recipe with Ratte Potatoes

Prick the sausages and quickly brown them in a pan.

PLACE the pieces of oxtail, sausages, and brisket in a large pot. Cover generously with cold water and bring to a boil. Add salt, pepper, then add the herb bouquet and the onion studded with cloves. Let simmer for 1.5 hours.

Cut the leeks, celery stalks, carrots, and turnips into small pieces. Cut the cabbage into quarters, remove the tough part, and wash it carefully. Then add all the vegetables at the end of the hour and a half of cooking the meats and continue cooking for 1 hour.

ADD the peeled potatoes 30 minutes before the end of cooking.

To finish, arrange the meats on a large deep platter and surround them with the vegetables. Remove the herb bouquet and the pierced onion.