Traditional Pot-au-Feu Recipe and Preparation Tips

Start by placing the beef brisket, chuck roast, and beef bones in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the surface, then lower the heat and let it simmer gently for about 1 hour.

Add the carrots, leeks, cabbage, celery root, onions, cloves, bay leaves, salt, and pepper to the pot. Continue to simmer for another 2 hours or until the meat is tender and the vegetables are cooked through.

Once everything is cooked, remove the beef and vegetables from the pot and transfer to a serving dish. Slice the meat and arrange it alongside the vegetables. Ladle some of the broth over the meat and vegetables and serve hot.

And there you have it – a hearty, soul-soothing pot-au-feu to warm the heart and the stomach. Feel free to customize the dish to your own taste, and enjoy the warmth and comfort it brings. Bon appétit!