Pot-au-Feu Provençale

Name: Pot-au-Feu Provençale
Yield: For 6 to 8 People
Cuisine: France
Ingredients: 10 carrots; 1 large yellow onion; 2 garlic cloves, peeled; 4 leeks; 1 bunch celery; 2 pounds short ribs or flanken, tied with string to stay intact while cooking; 2 pounds short ribs or flanken, tied with string to stay intact while cooking; 2 pounds beef shank 2 pounds lamb (shoulder, shank, or leftover leg); 2 pounds beef shank 2 pounds lamb (shoulder, shank, or leftover leg); 2 pounds beef shank 2 pounds lamb (shoulder, shank, or leftover leg); 1 veal knuckle; 2 chicken feet (optional); salt; bouquet garni (p. 000); 10 juniper berries; 10 peppercorns; 8 small white onions; 3 pink turnips; 6 small potatoes; 1 large beef marrow bone (or 4 to 5 small ones); freshly ground black pepper; ⅓ cup chopped parsley; 6 slices firm white bread for making triangular Croutons; 6 slices firm white bread for making triangular Croutons; ½ cup Vinaigrette; 1 1-pound 4-ounce can chickpeas; 2 tablespoons (kosher) salt; 2 tablespoons Cornichons

Boiled Beef, Lamb, and Vegetables

Preparation info

For
6 to 8
People

Difficulty
Complex

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

The Provençal version of pot-au-feu requires lamb, garlic, and chickpeas. It may even include chicken feet to thicken the broth a bit. The rich broth should always be prepared a day in advance so that the fat will congeal on top and can be removed completely. Leftover pot-au-feu provides the base for several other dishes: Boeuf Mironton, Tian de Boeuf aux Légumes, Capoun, a

Ingredients

Europe
France
Dinner
Mediterranean

Ingredients

Method