Pot-Au-Feu

3 comments

Appears in Cook's Illustrated January/February 2004

A French boiled dinner seems hopelessly out of date, but we thought it was worth revisiting. Could we bring this one-dish classic back from the brink of extinction?

SERVES8 to 10

TIME5½ to 6 hours

Pot-Au-Feu

WHY THIS RECIPE WORKS

We wanted a pot-au-feu recipe with a broth flavorful enough to serve as its own course with crusty bread, followed by the sliced, meltingly tender beef and an assortment of perfectly cooked vegetables, all presented family-style alongside t...

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