Boiled Beef and Its Condiments

Le Pot-au-feu et Ses Condiments

Preparation info
  • 6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

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