Pot-au-feu
6 servings
90 minutes
Pot-au-feu is a symbol of French home cooking and cozy family gatherings. This traditional meat broth, known since the 16th century, is cooked slowly to allow the ingredients to release their flavors. Tender beef brisket and a rich bouquet of vegetables like carrots, onions, celery, and cabbage create a hearty and warming taste. The broth absorbs the depth of the ingredients and is served with noodles for softness and textural harmony. Pot-au-feu is perfect for cool days when you want to warm up and enjoy homey comfort. It is eaten as a main dish, with leftover broth often used for sauces and soups, showcasing the French love for economical yet delicious culinary art.
1
Wash the brisket, cut into medium pieces, place in a pot, cover with cold water, and add salt. Bring to a boil, remove the foam, reduce heat, and simmer for about 1 hour.
- Beef brisket: 1.2 kg
- Salt: to taste
2
Wash, peel, and dice the onion, carrot, celery, and turnip into small cubes. If the carrot is small, it can be left whole or cut in half. Cut the cabbage into squares and the leek into rings.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery root: 100 g
- Turnip: 1 piece
- Cabbage: 600 g
- White part of leek: 1 piece
3
Add vegetables to the pot with meat, cook for another 30 minutes. Season with salt and pepper to taste. Boil the vermicelli separately and place it at the bottom of deep plates.
- Salt: to taste
- Ground black pepper: to taste
- Vermicelli: 450 g
4
When the meat is ready, pour hot broth over the vermicelli. Place the vegetables on top of the vermicelli in plates, and arrange the meat on top.