Pot au feu
Boiled beef, pork and chicken with vegetables

What is Pot au feu?
A traditional family recipe, usually served in autumn or winter. Pot au feu is also called in France Potée Normande.

Pot au feu Recipe (serve 12)

1: Pierce the onions of the vegetable stock with cloves. Put the beef in a kettle with the vegetable stock, the herb bouquet. Cover with beef stock and water. Cook over moderate heat, bring to the simmer and skim. Cover 2/3 of the kettle and simmer slowly for 1 hour.

2: Add the pork and chicken. Bring back to the simmer and skim. Simmer for 1 hour and a half over moderate heat.

3: Prepare vegetable garnish: peel and quarter carrots and turnips. Trim leeks. Peel onions.

4: Add vegetable garnish. Bring back to the simmer again. Add seasoning if necessary. Simmer over moderate heat for 2 hours more.

Serving: Reheat before serving. You can serve Pot au feu with potatoes.

Wine suggestion: red Bordeaux, Beaujolais Villages, red Cotes du Rhone (French Wine Guide).

Bon appetit!
 

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