Pot-au-feu

This is possibly the most popular winter dish in France and the sort of recipe that is passed down by our grandmothers or great-grandmothers. The choice of ingredients is largely up to the cook; it’s simply a hearty yet healthy all-in-one stew in which winter root vegetables are simmered in a simple clear beef broth – a consommé.

If your butcher is in a generous mood, ask him or her for the beef shin’s bone, cut in half, and add it to the pot; it will ‘beef’ up the cooking stock (br