Legendary Pot-o-Fu
4 servings
40 minutes
Pot-au-feu is the true embodiment of French home comfort, simplicity, and elegance. The origins of this dish date back centuries when peasant families prepared it from available ingredients, creating a nourishing and aromatic broth. The combination of tender pork ribs and lamb rack infused with the rich aroma of bay leaves, fragrant and black pepper adds depth to the dish's flavor. Vegetables—carrots, fennel, potatoes, and sweet peppers—add freshness and softness. Pot-au-feu is traditionally served with mustard or horseradish, and its rich broth can be used for soups or sauces. This dish not only warms but tells a story that connects generations through taste and tradition.
1
Wash the meat, place it in a pot, add water, and put it on the fire.
- Pork ribs: 200 g
- Rack of lamb: 200 g
2
Peel the vegetables.
- Fennel: 1 piece
- Young carrots: 2 pieces
- Red sweet pepper: 1 piece
- Potato: 3 pieces
- Leek: 1 piece
3
Once the water boils, reduce the heat and cover. Add all the vegetables and spices to the meat, salt it, cover, and simmer for two hours.
- Salt: to taste
- Ground black pepper: to taste
- Ground cloves: pinch
- Bay leaf: to taste
- Bouquet garni: 1 bunch
- Ground allspice: to taste