Pot au Feu

Boiled Beef Dinner

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


For the marmite

  • 1 large (1-pound) onion, with skin, cut in half crosswise (see Note)
  • 2 whole cloves


Prepare your mise en place.

Place the onion halves, cut side down, on a preheated flat top or in a cast iron skillet placed over medium–high heat. Sear for about 3 minutes or just until the onion flesh is nicely browned but not blackened.

Remove the onion from the heat and stick a clove into each half. Set aside.

Using a chef’s knife, trim the excess fat from the