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Meat, Northern, Eastern and Western France

Burgundy style pork and vegetable potée

Burgundy potée is a slow simmered dish combining salted pork shank, smoked bacon, Morteau sausage and winter vegetables. It serves 4, takes 2.5 hours, is rated easy, and costs €3.80 per person. The key to success is soaking the meats beforehand and cooking the potatoes separately so they don't cloud the broth.

Tonight we're pulling out the big pot for a hearty Burgundy potée, the kind that warms up the whole table.

Burgundy style pork and vegetable potée
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Burgundy potée is the kind of dish that fills the house with the smell of simmering broth and softening vegetables by mid afternoon. The salted pork shank and smoked bacon give the broth a rich, savory depth, while the Morteau sausage adds its distinctive smoky note. Cabbage, carrots and turnips cook low and slow, soaking up that broth until they turn tender in a way steamed vegetables never do.

This is a Sunday dish or a winter evening meal for when the whole family is gathered, since the long cooking time means staying home without needing to hover over the pot. Kids usually go for the sausage and the soft potatoes, and you can serve them the vegetables without the broth if they're picky eaters. It's also an easy dish for having people over, since everything simmers quietly while you catch up with your guests.

The ingredients

4 people

Butcher

  • Salted pork shank 1
  • Smoked bacon 300 g
  • Morteau sausage 1

Fruits and vegetables

  • Green cabbage 1
  • Carrots 4
  • Turnips 3
  • Potatoes 600 g
  • Onion studded with cloves 1
  • Bouquet garni 1

Pantry

  • Canned white beansoften in the pantry 1
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Soak the pork shank and bacon in cold water for 1 hour, then place them in a large pot of cold water with the clove studded onion and the bouquet garni.

    Change the water once, that keeps the potée from turning too salty.

  2. Bring to a gentle simmer, skim the surface, and let it cook slowly. 1 h

    Don't fully cover the pot, that keeps the broth clear.

  3. Cut the cabbage into wedges and add it along with the peeled carrots and turnips. 40 min

    Blanch the cabbage for 5 minutes first, it's easier to digest that way.

  4. Add the Morteau sausage and let everything cook a bit longer. 30 min

    Prick it first, otherwise it bursts.

  5. Cook the potatoes separately in a bit of broth, warm up the drained beans, then arrange the meat and vegetables on a large platter. 20 min

    Serve a bit of broth on the side with mustard, that's the traditional way.

Our tips to get it right

  • Use a pot large enough that all the meat stays fully submerged in the broth, otherwise it cooks unevenly.
  • Skim the surface regularly during the first hour of cooking, that's what keeps the broth clear instead of cloudy.
  • Taste the broth before adding any salt, the salted pork shank and smoked bacon already season the dish generously.

The variations

  • Swap the Morteau sausage for a Montbéliard sausage, you'll keep that smoky flavor with a slightly different aroma.
  • For a pork free version, use a veal shank and replace the smoked bacon with smoked turkey bacon.
  • For kids in a hurry to eat, serve a small bowl of broth with vermicelli first, then the potée right after.

What to serve it with

  • Grainy mustard for the meat
  • Crusty bread to soak up the broth
  • Pickles for a tangy contrast

Storage

The potée keeps for 3 days in the fridge in a sealed container, ideally with the meat and vegetables kept separate from the broth. It freezes well for up to 2 months, though it's best to leave out the potatoes since they don't hold up as well after thawing. Reheat gently on the stovetop, adding a splash of broth or water if needed.

Questions about this dish

Do you really need to soak the pork shank and bacon first?

Yes, it keeps the potée from turning too salty. Soaking them in cold water for an hour, changing the water once, is enough to pull out the excess salt without drying out the meat.

Can you make Burgundy potée ahead of time?

It's actually recommended, the broth tastes better after resting overnight in the fridge. Reheat it gently the next day and add freshly cooked potatoes right before serving.

Why cook the potatoes separately?

Cooked directly in the broth, potatoes tend to fall apart and cloud the liquid. Cooking them separately in a bit of broth keeps them whole and the broth clear.

Can canned white beans be replaced with dried beans?

Yes, but you'll need to soak them overnight and precook them for about an hour before adding them to the potée. Canned beans stay more practical for a weeknight meal.

How long does it take to make a Burgundy style pork and vegetable potée?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Burgundy style pork and vegetable potée?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Burgundy style pork and vegetable potée cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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