Pot-au-Feu

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Pot-au-Feu (French - Main Course) Recipe

A traditional French stew made with beef, vegetables (such as carrots, leeks, and cabbage), and aromatic herbs. Pot-au-Feu is a hearty and nourishing dish, often served with crusty bread and condiments like mustard or pickles.
Ingredients:
  • Beef brisket or chuck roast - 3.3 lbs (1.5 kg)
  • Carrots - (6)
  • Leeks - (2)
  • Cabbage - (1)
  • Onion - (1)
  • Parsley - (1 handful)
  • Bay leaves - (2)
  • Cloves - (3)
  • Garlic - (2 cloves)
  • Salt - (to taste)
  • Pepper - (to taste)
Instructions
  • Place the beef in a large pot and cover with cold water. Bring to a boil over high heat.
  • Serve with crusty bread and condiments like mustard or pickles, if desired.
  • Skim off any foam that rises to the surface.
  • Add the onion, parsley, bay leaves, cloves, garlic, salt, and pepper.
  • Reduce the heat to low and simmer for 2 hours.
  • Skim off any fat that rises to the surface.
  • Add the carrots, leeks, and cabbage.
  • Simmer for 45 minutes, or until the vegetables are tender and the beef is cooked through.
  • Remove the beef and vegetables from the pot and arrange them on a platter.
  • Strain the broth and serve it in bowls alongside the beef and vegetables.

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