Pot-au-feu

Name: Pot-au-feu
Prep time: 30 min
Cook time: 2 h 45 min
Total time: 3 h 15 min
Yield: Serves 6-8
Ingredients: 5-6 coriander seeds; 8-10 black peppercorns; 1 celery stick or ½ small celeriac; 1 celery stick or ½ small celeriac; 750 g (1½ lb) beef ribs; 250 g (8 oz) oxtail, cut into small pieces; ½ small green or white cabbage, cut into quarters; ½ small green or white cabbage, cut into quarters; 1 small onion, studded with 2 cloves; 1 small onion, studded with 2 cloves; 25 g (¾ oz) salt; 1 small veal knuckle; 1 turnip or swede, peeled and quartered; 2 carrots, cut into 5 cm (2 inch) pieces; bouquet garni; 1 clove garlic; 1 turnip or swede, peeled and quartered; 2 small leeks

Preparation info

Serves
6-8

Difficulty
Medium
Ready in
3 hr 30

Appears in

Winter

By Le Cordon Bleu

Published 1998

About

Pot-au-feu literally means ‘pot on the fire’, and the long, slow cooking of this classic dish will fill your kitchen with sumptuous aromas as it gently simmers to perfection. The traditional vegetables used in this recipe could be changed to suit the season or your personal taste.

Ingredients

2 small leeks
1 celery stick or ½ small celeriac
8-10

Main course
Stew
Gluten-free
Winter

Method

Tie the leek and celery or celeriac into a bundle. Place the peppercorns and coriander seeds in a small piece of muslin, tie up and set aside. Place the cabbage in a large pan and cover with cold water. Bring to the boil, cook for 3 minutes, then drain and rinse in cold water and set aside.
Rinse all the meat and bones, place them in a large pot and cover with