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Traditional Pot-au-Feu Recipe and Preparation Tips

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Introducing Classic French Pot-au-Feu

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There’s something about the colder weather that makes me want to bring out my cooking pots and make traditional, comforting stews to face the gloomy days with a touch of deliciousness. And when it comes to winter dishes, for me, pot-au-feu is THE ultimate base dish, with a broth that can be used as a base for homemade soups if you have too much of it.

A timeless classic of French cuisine, “pot-au-feu” is the epitome of conviviality, a dish to be shared with friends and family. What could be more comforting and convivial than this legendary mix of market meats and vegetables? And what could be more relaxing than this all-in-one dish that simmers on its own, nice and slow? Pot-au-feu is a lovely recipe, so here’s a basic version that you can adapt to your regional traditions and seasonal cravings. You can also customize the leftovers in a thousand and one ways.

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Let’s get started with the ingredients:

Ingredients for 6 servings:

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– 2 lbs beef brisket
– 2 lbs beef chuck roast
– 1 lb beef bones
– 4 carrots, peeled and cut into chunks
– 4 leeks, washed and cut into chunks
– 1 small cabbage, cut into wedges
– 1 celery root, peeled and cut into chunks
– 6 small onions, peeled
– 4 cloves
– 2 bay leaves
– Salt and pepper to taste

Now, let’s move on to the preparation process.

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