Pot-Au-Feu (French Pot on Fire)
- 4 lbs beef with bone (rump, plate, round or chuck)
- 3 quarts cold water
- 1 tbs kosher salt
- 1 boquet garni (1 tsp thyme, 1 tsp peppercorns, 5 sprigs fresh parsley, tied in a cheese cloth bag)
- 1 onion chopped
- 2 cups mirepox (onions, carrots, celery, chopped)
- 6 leeks, sliced into rings
- 6 carrots
- 6 potatoes, peeled
- 1 head of cabbage, cored and cut into 6 wedges
This is a wonderful classical French recipe. Pot-Au-Feu, literally means “pot on fire”. This classic dish is long simmering meat and vegetables until tender and brings out a deep savory flavor.
- Place meat in a large stock pot.
- Add the water and the boquet garni.
- Bring to a boil, reduce heat and simmer until meat is tender. About 4 hours.
- Add onion, chopped vegetables, leeks, carrots and potatoes.
- Simmer for 30 minutes.
- Add cabbage and continue to simmer until all vegetables are tender. About 20 minutes.
- To serve discard bouquet garni; remove meat to a large platter and surround with the vegetables.
- Keep warm in the oven on low heat.
- Serve broth with chopped vegetables as a first course.