Pot-au-feu

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

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 - 2 lbs
Salt - to taste
Onion - 2 pieces
Carrot - 2 pieces
Celery salt - 3.5 oz
Turnips - 1 piece
White Cabbage - 21.2 oz
White Part of Leek - 1 piece
Ground Black Pepper - to taste
Vermicelli - 15.9 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.