Authentic home cooking from France, with US measurements. 
Pot-au-feu
A classic French dish named after the pot in which it’s cooked. This popular meal has become a gourmet staple, featured on the menus of renowned chefs like Paul Bocuse. There are many variations, but the basics remain the same: meat simmered in water with vegetables for several hours. You can start cooking pot-au-feu with cold water for a richer broth (but less flavorful meat), or with hot water for tastier meat (but a milder broth). In practice, the difference is minimal.
Pot-au-feu
A classic French dish named after the pot in which it’s cooked. This popular meal has become a gourmet staple, featured on the menus of renowned chefs like Paul Bocuse. There are many variations, but the basics remain the same: meat simmered in water with vegetables for several hours. You can start cooking pot-au-feu with cold water for a richer broth (but less flavorful meat), or with hot water for tastier meat (but a milder broth). In practice, the difference is minimal.
Open in Cookpad AppSteps
- 1
Place the meat in a large stockpot, cover with cold water (about 4 quarts/4 liters), and bring to a boil.
- 2
Peel the garlic clove, peel the onion, and stick the cloves into the onion. Peel the vegetables and cut them into large pieces. Tie the leeks and celery stalk together to make a bouquet garni.
- 3
Once the water is boiling, skim off the foam for about 10 minutes, then add about 2 cups (1/2 liter) of cold water. Skim again.
- 4
Add the vegetables except for the potatoes, the bouquet garni, a generous pinch of salt, and whole peppercorns. Simmer over low heat for at least 3 hours. About 30 minutes before the end of cooking, add the potatoes.
- 5
Drain the vegetables and meat. Arrange the meat on a serving platter with the vegetables around it. Serve the broth separately or as a starter.
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