Pot-au-feu

pot au feu, pot on the fire

Pot-au-feu (; french: [pɔt‿o fø] (listen); "pot on the fire") is a french dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. the chef raymond blanc has called pot-au-feu "the quintessence of french family cuisine, ... the most celebrated dish in france. it honours the tables of the rich and poor alike." it has been called a national dish of france.it is a typical winter dish.

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Classic Pot-au-Feu
For this traditional French dish, winemaker David Duband braises two cuts of beef — shank and rump roast — with marrow bones and then...

Classic Pot au Feu: A Three Course Meal on a Plate
A pot au feu is a classic French dish that is slowly cooked all together as a stew but served separately as three different courses.

Classic Pot-au-Feu (French Boiled Beef and Vegetables) Recipe
Pot-au-feu (pot on the fire) is one of France's most famous home-cooked dishes. It features an assortment of beef cuts and vegetables,...

Pot-au-Feu
Get Pot-au-Feu Recipe from Food Network

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