Annisa Beef “Pot-au-Feu”

Since its humble beginnings when it was cooked in a cauldron over an open fire, pot-au-feu, the French pot roast, or, translated from the French, “pot on the fire,” has always been a peasant dish that can be magnificent when done properly. Magnificence is achieved when the meat is so tender it falls apart, the broth deep and heartily flavored. During one of my summers as a student in Paris, I had this dish at Chartier, which is among Paris’s oldest restaurants. In France, when one orders th