Pot au Feu
2 hours 10 minutes
Pot au feu is a French national treasure! The method is simple enough but the range of taste and textures is amazing.
2 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:2hours ›
Ready in:2hours10min
- 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.
- Add the onions, garlic, carrots, leeks, cloves, bay leaves, salt and peppercorns. Cover and simmer 30 minutes.
- Add the potatoes and sausage and continue to simmer, covered, 1 hour.
- Carve the meats and serve with the vegetables and condiments. You can serve the stock as a soup, or freeze it for future use.
