Preparation info

  • Serves


    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

To achieve perfection with Pot-au-Feu, you must follow the rules. Don’t be tempted to improve the basic recipe that includes several cuts of beef simmered with marrowbones and vegetables. The dozen or more ingredients should be carefully balanced and, more important, the cooking liquid should bubble at scarcely a simmer. If Pot-au-Feu boils for even a few minutes, the broth clouds, the vegetables break up, and disaster strikes!

I urge you to start cooking the meat in cold water, hea