Pot au Feu

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

A crock of folklore and some very bogus science is attached to this dish. Ignore.

The cooking times of the meats vary considerably. However the meats reheat at about the same rate. And it gains from reheating. So cook the meats separately one day and assemble them together the next.


  • 6 carrots
  • 6 fennel bulbs
  • 6 turnips
  • 2


Simmer the carrots, fennel, celeriac, turnips. Later add the leeks, which take less time to cook.

Blanch the cabbage and simmer by itself.

A great deal of stock is required. All the meats must be submerged. All pots must be skimmed regularly.

Put the beef with half the onions, garlic and aromatics in stock and simmer for 3–4 hours.

Divide the rest of the garlic,