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Burgundy pot roast

Burgundy pot roast

Main dishes

A delicious Burgundy stew featuring pork, vegetables, and Brassica oleracea var. viridis (also known as turnip greens).

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Recipe from Brunodesacacias~frwikibooks, JackPotte, Minimi and 9 other contributors (Wikibooks), adapted by Recette de cuisine ·

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The Burgundy pot is a traditional dish that combines pork and a variety of vegetables for a hearty and delicious meal.

Ingredients and directions

  • Prep time20 min
  • Cook time5 hr 30 min
  • Resting30 min
  • Total6 hr 20 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodpan, pot
  • Estimated cost$40.52 $5.07 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

8 people
  • $16.45
  • $12.47
  • $3.75
  • $0.46
  • $2.99
  • $0.23
  • $0.15
  • $1.71
  • $2.31

Prices from US supermarkets for 1 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Place the pork spine and shank in the pot and cover with water. ≈ 3 min
  2. Bring to a boil, then skim off any foam.
  3. Add the carrots, turnips, leek, onion, and cabbage. ≈ 3 min
  4. Simmer for 3.5 hours.
  5. About 30 minutes before serving, add the ham and the potatoes. ≈ 2 min
  6. To serve, pour the broth into a soup bowl over slices of rustic bread, add some of the vegetables, and serve the meats separately with the remaining vegetables.

The bill

Burgundy pot roast

  • 1 kg of salted pork back$16.45
  • 500 g of fresh pork shanks$12.47
  • 500 g of pork belly with garlic$3.75
  • 300 g of carrots, cut into large chunks$0.46
  • 200 g of turnips, cut into large chunks$2.99
  • 100 g of leeks, cut into large pieces$0.23
  • 100 g of onions, cut into large chunks$0.15
  • A medium-sized, pale green Brassica oleracea var. viridis$1.71
  • 8 large chunks of apple$2.31

Total$40.52

that's $5.07 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 kg of salted pork back
  • 500 g of fresh pork shanks
  • 500 g of pork belly with garlic
  • 300 g of carrots, cut into large chunks
  • 200 g of turnips, cut into large chunks
  • 100 g of leeks, cut into large pieces
  • 100 g of onions, cut into large chunks
  • A medium-sized, pale green Brassica oleracea var. viridis
  • 8 large chunks of apple
  • 4 liters of water or clear broth

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