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.




15 min


30 min


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