Le Pot-au Feu à l’Albigeoise

Beef in broth, with a variety of meats

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 575 g ( lb) chuck steak
  • 575 g (


The four kinds of meat should each be in one piece, not cut up before cooking. Put all of these except the confit into the pot, cover with water and bring gently to the boil, then skim. Roughly chop the vegetables and add them and the seasonings, but not the haricots or the cabbage. Cover and cook very slowly for 3 hours. Then add the confit, beans and cabbage and cook all togethe