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"Hunger is the best sauce in the world."--Cervantes

Pot-au-Feu Recipe

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This recipe for Pot-au-Feu is from B-Lynn's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. shank or chuck beef
Salt
1 large onion
1 Bay leaf
1 Clove
1 small turnip
1 Leek
6 Carrots
1 Celery root
1 small head cabbage
4 potatoes
2 oz. grated Gruyere cheese
Directions:
Directions:
Bring 2 1/2 qts. water to a boil. Add salt, then meat. Stick the onion with the Bay leaf and whole clove. Add onion, bay leaf and clove to water. After 10 minutes skim off the foam. Simmer gently for 1 1/2 hours. Clean the vegetables. Quarter the cabbage, slice the leek in half, leave the carrots and celery whole and cut the turnip into slices. Add to the meat. Simmer for 30 more minutes. Cut the potatoes in thick slices and add to meat. Simmer for 20 minutes longer. Before serving, slice the meat and serve on a warm platter with the vegetables. Cover with aluminum foil and place on a warmer.
Serve the meat with mustard, pickles or cornichons, pearl onions and cranberry sauce. The cooking broth can be served with a topping of grated cheese before the meat and vegetables.

 

 

 

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