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The recipe for the traditional pot-au-feu

The recipe for the traditional pot-au-feu


Ingredients for the recipe:


  1. In a Dutch oven, place your meat pieces, cover them with water, and bring to a boil, making sure to remove the foam that forms gradually. Then add the bouquet garni, garlic, and the onion on which you will have stuck the cloves. Let it simmer for 2 hours. Add the fleur de sel, pepper, and continue cooking for an additional 30 minutes.

  2. Meanwhile, peel and cut your vegetables – carrots, turnips, leeks, and celery – then immerse them in your pot for 1 hour.

  3. Cook your potatoes separately by boiling them in a pot for 30 to 35 minutes.

  4. Serve this dish in its broth, accompanied by mustard and pickles.


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