Pot au Feu
The clue is in the name and pot au feu literally means pot on the fire, which is actually cooking in a saucepan. The principles are simple; the elements needing more cooking go in first…
Pot au feu
Ingredients
- 1 kg brisket or plat de côtes
- 1 onion quartered
- 2 leeks roughly chopped
- 4 carrots roughly chopped
- 1 turnip cut into 8 wedges
- 3 cloves of garlic
- 1 bay leaf
- Sprig of thyme
- Sprigs of parsley
- 2 cloves
- 6 peppercorns
- 1 tbsp salt
- 1 tbsp chopped fresh parsley to serve
Instructions
- Place the beef in a large pot. Cover with water to a level about an inch (2.5cm) above the meat. Bring to a boil, turn down the heat and simmer for one hour, skimming off the foam from time to time.
- Transfer to a slow cooker and add the remaining ingredients. Slow cook for a further 6-8 hours.
- If you wish you can serve the broth separately, but just before service we fish out the aromatics, cut the beef up and then put it back into the pot, which we put on the table. I love it with buttery mashed potatoes that ‘dissolve’ into the broth, but dipping in a buttery baguette also hits the mark – although, from what we’ve seen, it appears the French aren’t great dippers?
Lead photo credit : Pot Au Feu from France Today Magazine
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