Pot-au-feu

Braised beef with leeks, carrots, potatoes, celeriac (celery root)

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Classic Koffmann

By Pierre Koffmann

Published 2016

  • About

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