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6 to 8
servingsEasy
Published 1989
The recipe for pot-au-feu is in the Soup section. Since boiled beef tastes better when added to boiling water, you may want to add the tongue to the cold water to obtain a good bouillon, then add the beef to the already boiling bouillon to obtain a good piece of moist beef.
In the Savoie, and mostly all over France, the boiled beef is always well done. But I have seen several instances, in well-to-do private homes in Annecy, where the pot-au-feu w