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Pot au feu
Boiled beef, pork and chicken with vegetables

What is Pot au feu?
A traditional family recipe, usually served in autumn or winter. Pot au feu is also called in France Potée Normande.

Region Prep time / Cooking time


30 min / 4 h 30


4 lb beef
4 lb pork
4lb chicken
Vegetable garnish: 10 carrots, 2 onions, 6 turnips, 6 leeks
Vegetable stock: 3 carrots, 3 onions, 2 celery stalks, herb bouquet with parsley sprigs, thyme, bay leaf, garlic cloves, peppercorns
3 cans of beef stock and water

Pot au feu Recipe (serve 12)

1: Pierce the onions of the vegetable stock with cloves. Put the beef in a kettle with the vegetable stock, the herb bouquet. Cover with beef stock and water. Cook over moderate heat, bring to the simmer and skim. Cover 2/3 of the kettle and simmer slowly for 1 hour.

2: Add the pork and chicken. Bring back to the simmer and skim. Simmer for 1 hour and a half over moderate heat.

3: Prepare vegetable garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.

4: Add vegetable garnish. Bring back to the simmer again. Add seasoning if necessary. Simmer over moderate heat for 2 hours more.

Serving: Reheat before serving. You can serve Pot au feu with potatoes.

Wine suggestion: red Bordeaux, Beaujolais Villages, red Cotes du Rhone (French Wine Guide).

Bon appetit!

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French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France


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