Pot-au-Feu

Name: Pot-au-Feu
Yield: Serves 8-10
Cuisine: American
Ingredients: fresh parsley, minced; 8-10 old potatoes, peeled and left whole; salt and freshly milled black pepper; salt and freshly milled black pepper; 8 parsnips, peeled (ditto); 16 carrots, peeled (cut in half, if large); 1 bouquet garni: 2-3 split cloves garlic, 8 peppercorns, 1 bay leaf, 3 sprigs parsley tied in a washed cheesecloth bag; 1 bouquet garni: 2-3 split cloves garlic, 8 peppercorns, 1 bay leaf, 3 sprigs parsley tied in a washed cheesecloth bag; 4 quarts cold beef broth (canned or made with bouillon cubes); 4 quarts cold beef broth (canned or made with bouillon cubes); 8-10 cabbage wedges, tied in shape; 16-20 small white onions, skinned; 1 peeled onion stuck with 2 cloves; 1 peeled onion stuck with 2 cloves; 1 whole kielbasy (round Polish sausage); 2 ribs celery, chopped; 1 bouquet garni: 2-3 split cloves garlic, 8 peppercorns, 1 bay leaf, 3 sprigs parsley tied in a washed cheesecloth bag; 1 bouquet garni: 2-3 split cloves garlic, 8 peppercorns, 1 bay leaf, 3 sprigs parsley tied in a washed cheesecloth bag; 2 carrots, peeled and sliced; 1 bouquet garni: 2-3 split cloves garlic, 8 peppercorns, 1 bay leaf, 3 sprigs parsley tied in a washed cheesecloth bag; 4 lbs. boneless beef pot roast (a well-shaped piece of top or bottom round or rump–not too lean); 1 4-lb. roasting chicken; 1 whole kielbasy (round Polish sausage); 3 lbs. beef shinbones and veal knuckle, mixed; 3 lbs. beef shinbones and veal knuckle, mixed

Preparation info

Serves
8-10

Difficulty
Complex

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

About the closest thing we have to this mainstay of French home cookery is the New England Boiled Dinner—and that, more often than not, is several hectares away. Besides the soup, meat, and vegetables provided in the following one-pot meal (always described as “simple peasant fare” in French books), it should also furnish a couple of quarts of excellent stock for other cooking purposes. The stock from the salty corned beef of the New England dinner is good for nothing, although in every oth

Ingredients

Americas
Europe
United States
France
Dinner
New England
Mediterranean

Ingredients

Method