Name: Pot-au-Feu (French - Main Course )
Cuisine: French
Ingredients: Beef brisket or chuck roast - 1.5 kg (1.5 kg); Carrots - 6 (6); Leeks - 2 (2); Cabbage - 1 (1); Onion - 1 (1); Parsley - 1 handful (1 handful); Bay leaves - 2 (2); Cloves - 3 (3); Garlic - 2 cloves (2 cloves); Salt - to taste (to taste); Pepper - to taste (to taste)

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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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Pot-au-Feu