Pot au Feu

Pot au Feu


2 people made this

Pot au feu is a French national treasure! The method is simple enough but the range of taste and textures is amazing.

Serves: 8 

  • 2.2 kg beef brisket
  • 1 cabbage, cored but whole
  • 8 small white onions, peeled
  • 2 cloves garlic
  • 2 carrots, quartered
  • 3 leeks, split and rinsed
  • 6 cloves
  • 2 bay leaves
  • salt, to taste
  • 15 peppercorns
  • 10 potatoes
  • 2 kielbasa sausages
  • To serve
  • coarse salt
  • pepper
  • mustard
  • cornichons

Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

  1. Place the brisket and cabbage in a big saucepan and add water to cover. Bring to the boil and simmer 30 minutes, skimming any foam.
  2. Add the onions, garlic, carrots, leeks, cloves, bay leaves, salt and peppercorns. Cover and simmer 30 minutes.
  3. Add the potatoes and sausage and continue to simmer, covered, 1 hour.
  4. Carve the meats and serve with the vegetables and condiments. You can serve the stock as a soup, or freeze it for future use.

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