Pot-au-feu
Main Dishes • French
Description
The name of the dish 'pot-au-feu' can be translated as 'a pot left on the fire'. In some cookbooks, 'Pot-au-feu' is categorized as a soup.
Ingredients
- Beef chuck roast 5 lbs
- Salt to taste
- Onion 2 pieces
- Carrot 2 pieces
- Celery salt 5 oz
- Turnips 1 piece
- White Cabbage 20 oz
- White Part of Leek 1 piece
- Ground Black Pepper to taste
- Vermicelli 15 oz
Step-by-Step Guide
Step 1
Wash the brisket, cut it into medium-sized pieces, place it in a pot, cover with cold water just to cover the meat, and add salt. Bring to a boil, skim off the foam, reduce the heat, and simmer for about 1 hour.
Step 2
Wash the onion, carrot, celery, and turnip, peel them, and cut into small cubes. If the carrot is small, you can leave it whole or cut it in half. Cut the cabbage into squares and the leek into rings.
Step 3
Add the vegetables to the pot with the meat and cook for another 30 minutes. Season with salt and pepper to taste. Cook the vermicelli separately and place it at the bottom of deep plates.
Step 4
When the meat is ready, pour hot broth from the pot over the vermicelli. Place the vegetables on top of the vermicelli and arrange the meat on top.
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