Pot au feu

Name: Pot au feu
Yield: Serves 4 servings
Ingredients: 2.2 lbs beef chuck (about 1 kg); 1 head green cabbage; 6 carrots; 1 onion; 6 small turnips; 2.2 lbs potatoes (about 1 kg); 3 leeks; 10 whole black peppercorns; 3 whole cloves (optional); 1 bunch fresh parsley; 4 bay leaves; Coarse salt; Mustard

Alexis Leroux @Alexis

A comforting dish for the start of winter, always prepared the day before— the longer it simmers, the better it gets. The earliest versions of pot au feu date back to the Neolithic era and became popular during the Roman Empire. As a classic, humble dish, pot au feu symbolizes a one-pot meal for those with little means, providing both a flavorful broth and hearty meat with vegetables. Traditionally, pots would simmer all day by the fire, always ready and warm for when people returned from working in the fields.

Alexis Leroux @Alexis

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Ingredients

Prepare the day before

Serves 4 servings

2.2 lbsbeef chuck (about 1 kg)
1 headgreen cabbage
6carrots
1onion
6small turnips
2.2 lbspotatoes (about 1 kg)
3leeks
10whole black peppercorns
3whole cloves (optional)
1 bunchfresh parsley
4bay leaves
Coarse salt
Mustard
Moutarde à l'ancienne

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Steps

Prepare the day before

1

Peel and wash all the vegetables.
2
3

There are two main methods for making pot au feu; here is mine. I'll explain the other at the end of the recipe.
4

Prepare the vegetables: cut the turnips, carrots, and potatoes; slice the leeks; and separate the cabbage leaves.
5

Bring 8 to 12 cups of water (2 to 3 liters) to a boil with coarse salt, adding the carrots, onion (studded with cloves), and peppercorns.
6

Add all the vegetables and the beef (you can tie the meat with kitchen twine for a nicer presentation).
7

Simmer gently for 2 1/2 to 3 1/2 hours, skimming off any foam occasionally to keep the broth clear.
8

Serve with coarse salt, pickles, and mustard.
9

The second method is to cook the meat first for 2 1/2 hours with the carrots and onions, then add the vegetables and cook for another 40 minutes. Personally, I prefer the first method for tender vegetables and more flavorful meat. Feel free to adapt the recipe to your taste!