Pot-au-Feu

Name: Pot-au-Feu
Cuisine: France
Ingredients: lean; beefsteak; tomatoes; leaves; onions; meat; broth; celery; carrots; beef; neck of lamb; water; onion; pot-au-feu; cold water; turnips; black peppercorns; thyme; bay leaves; bouillon; carrot; truffle; cloves; vegetables; oxtail; garlic; bouquet garni; knuckle of veal; beef shank; fennel

Preparation info

Difficulty
Complex

Appears in

Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

About

Method

The pot-au-feu is a traditional dish consisting of a variety of meats cooked with vegetables and water. It originates from the days of cooking over an open hearth. Bocuse, with his love of cooking on an o