Le Pot-au-Feu

Beef in its broth with vegetables

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

This dish is eaten all over France and is a great stand-by when there are a lot of mouths to feed. There are once again a great many variations, even from one part of the South-West to another. For example, in the Périgord veal is often the base while in the neighbouring Quercy the principal meat is beef. In the Tarn a piece of pork shin may be added to give substance to the bouillon and even a piece of confit, while in the Ariège lean pork meat is used to replace both. If a l