Brisket Pot au Feu with Traditional Root Vegetables

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

The reason I put the meat into hot stock is that it then retains a lot more of its flavour instead of it all seeping out into the liquid. The stock will, of course, be well flavoured, but the meat done this way will also be quite delicious. The veal knuckle will enrich and also add great flavour to the stock. I like to thicken the stock at the end with the marrow from the bone.