Pot au feu recipe with Cuisine France

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
Normandy	30 min / 4 h 30
Ingredients:
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!

Pot au feu Boiled beef, pork and chicken with vegetables

Pot au feu
Boiled beef, pork and chicken with vegetables