Pot-au-feu
Pot-au-feu is one of the oldest and most iconic dishes in French cuisine, prepared in peasant households as far back as the Middle Ages. The dish is based on the art of 'cooking over a slow fire,' which ensures a perfect harmony of flavors between the meat and vegetables. Pot-au-feu is often served at the center of family tables, where the warm soup and juicy meat symbolize communal meals. This simple yet rich dish perfectly represents the traditions and flavors of French rural cuisine.
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Ingredients for this recipe
Servings: 6
1.5
kg
Beef (with bone, such as shank or ribs)
4
Carrots
2
stalks
Leeks
2
stalks
Celery (stalk)
4
Potatoes
1
Onion
3
cloves
Garlic
2
Bay Leaves
3
sprigs
Fresh Thyme
1
tsp
Black Peppercorns
2
tsp
Salt
3
l
Water
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Preparation Steps
1
Thoroughly rinse the beef and place it in a large pot. Cover with cold water, bring to a boil, and skim off any foam that rises to the surface.
2
Add the peeled and roughly chopped vegetables: carrots, leeks, celery, potatoes, and onion. Add the crushed garlic, bay leaves, thyme sprigs, salt, and peppercorns.
3
Simmer over low heat for 3-4 hours, or until the meat and vegetables are very tender and the broth is rich in flavor.
4
Once the meat and vegetables are cooked, strain the broth. Slice the meat and arrange it on a large platter with the vegetables.
5
Serve the Pot-au-feu hot, with the broth served separately alongside the meat and vegetables. Offer fresh bread and mustard for dipping, if desired.
