Pot au Feu is a Classic Provencal Recipe
Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast you need a large casserole a selection of meat, a few root vegetables and an afternoon. Once you have done the initial prep work, this meal pretty much cooks itself. Warning: tempting, delicious aromas will fill your home!
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Pot au Feu
Traditionally the stew is served in 2 services. Meat and vegetable first, then the broth and the bread...
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- 300g (10 oz) Brisket
- 300g (10 oz) Chuck Steak
- 300g (10 oz) Thick Beef Ribs
- 6 Bone Marrowabout 7cm or 3 inches long
- 2 Leeks
- 6 Carrots
- 3big Potatoes
- 3big Turnips
- 1small Cabbage
- 2 Celery sticks
- a few stems Parsley
- Bouquet Garni(bay leaves, thyme...)*
- 2 Onions
- 1small head of Garlic
- 10 Black peppercorns
- 6 Cloves
*According to Wikipedia, There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.