Name: Pot-au-Feu (French - Main Course )
Cuisine: French
Ingredients: Beef brisket or chuck roast - 1.5 kg (1.5 kg); Carrots - 6 (6); Leeks - 2 (2); Cabbage - 1 (1); Onion - 1 (1); Parsley - 1 handful (1 handful); Bay leaves - 2 (2); Cloves - 3 (3); Garlic - 2 cloves (2 cloves); Salt - to taste (to taste); Pepper - to taste (to taste)

Menu: Different Food Styles or browse Other French Recipes

Pot-au-Feu (French - Main Course) Recipe

A traditional French stew made with beef, vegetables (such as carrots, leeks, and cabbage), and aromatic herbs. Pot-au-Feu is a hearty and nourishing dish, often served with crusty bread and condiments like mustard or pickles.

Ingredients:

Beef brisket or chuck roast - 3.3 lbs (1.5 kg)
Carrots - (6)
Leeks - (2)
Cabbage - (1)
Onion - (1)
Parsley - (1 handful)
Bay leaves - (2)
Cloves - (3)
Garlic - (2 cloves)
Salt - (to taste)
Pepper - (to taste)

Instructions

Place the beef in a large pot and cover with cold water. Bring to a boil over high heat.
Serve with crusty bread and condiments like mustard or pickles, if desired.
Skim off any foam that rises to the surface.
Add the onion, parsley, bay leaves, cloves, garlic, salt, and pepper.
Reduce the heat to low and simmer for 2 hours.
Skim off any fat that rises to the surface.
Add the carrots, leeks, and cabbage.
Simmer for 45 minutes, or until the vegetables are tender and the beef is cooked through.
Remove the beef and vegetables from the pot and arrange them on a platter.
Strain the broth and serve it in bowls alongside the beef and vegetables.

More French Recipes

Escalopes de Foie Gras Poêlées

Pan-seared foie gras escalopes, lightly seasoned and cooked until golden and buttery. Escalopes de Foie Gras Poêlées are a luxurious and indulgent appetizer that pairs well with a sweet or fruity accompaniment, such as fig compote or balsamic reduction.

Quiche Lorraine

A savory tart made with a buttery pastry crust filled with a mixture of eggs, cream, cheese, and bacon. Quiche Lorraine is a classic French dish that can be enjoyed warm or cold, and is often served with a side salad.

Galette des Rois

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Nougat

A confectionery made with sugar or honey, roasted nuts (typically almonds or pistachios), and sometimes dried fruits. Nougat has a chewy texture and is often enjoyed as a sweet treat or given as a gift.

Macarons

Colorful and delicate almond meringue cookies sandwiched together with a creamy filling. Macarons come in a variety of flavors such as pistachio, raspberry, and chocolate, and are a popular French confectionery enjoyed around the world.

Quiche au Saumon

A savory tart made with a buttery pastry crust filled with a mixture of smoked salmon, eggs, cream, cheese, and herbs. Quiche au Saumon is a delicious main course that highlights the distinct flavor of smoked salmon.

Pâté en Croûte

A savory pie made with a pastry crust and a filling of ground meat, poultry, or game, along with other ingredients such as herbs, spices, and sometimes vegetables. Pâté en Croûte is a gourmet appetizer that showcases the artistry of French charcuterie.

Poulet Gaston Gérard

A baked or roasted chicken dish, often stuffed with a mixture of cheese, mustard, and breadcrumbs, then served with a creamy sauce. Poulet Gaston Gérard is a flavorful and indulgent main course that is popular in the Burgundy region of France.

Fancy Something Else?

Cochinita Pibil Torta

A Mexican-style sandwich filled with tender and flavorful slow-roasted pork (cochinita pibil), pickled onions, and avocado slices. It's a delicious and satisfying handheld meal.

Churrasco

A popular grilled meat dish in Spain, churrasco typically refers to beef or pork cut into thin steaks or strips. The meat is marinated in spices, garlic, and olive oil before being grilled to perfection. It is often served with chimichurri sauce and accompanied by roasted vegetables.

Pad Makeua Yao

Pad Makeua Yao is a stir-fried dish made with grilled or roasted eggplant, garlic, chili, and soy sauce. The smoky flavors of the eggplant combined with the savory and spicy seasonings create a tasty and satisfying dish that pairs well with steamed rice.

Tostadas

Crispy fried or baked tortillas topped with various ingredients such as refried beans, shredded chicken or beef, lettuce, cheese, salsa, and sour cream. They offer a satisfying crunch and a medley of flavors and textures.

Ravioli di Ricotta e Spinaci

Homemade ravioli filled with spinach and ricotta cheese, often served with a simple tomato sauce or sage butter.

Torrone

A traditional Italian nougat typically made of honey, sugar, egg white, and toasted nuts. It can have a hard or soft consistency.

Ishikari Nabe

A hot pot dish originating from Hokkaido, Japan, made with salmon, vegetables, tofu, and konjac noodles cooked in a miso-based broth. Ishikari Nabe showcases the rich flavors of salmon and the heartiness of the miso broth, creating a comforting and flavorful main course.

Pites

Pites, or Greek savory pies, are a popular main course option in Greece. They come in various flavors and fillings, such as Spanakopita (spinach and feta pie), Tiropita (cheese pie), and Kotopita (chicken pie). Pites are made with layers of crispy phyllo pastry filled with a flavorful mixture and baked until golden and delicious.