Pot-au-feu Authentic Recipe

Traditional recipe for Pot-au-feu. This pot-au-feu recipe is adapted from Jules Gouffe’s 1869 Le Livre de Cuisine, one of the earliest cookbooks in French written specifically for the home cook

This pot-au-feu recipe is adapted from Jules Gouffe’s 1869 Le Livre de Cuisine, one of the earliest cookbooks in French written specifically for the home cook. The base of the dish is meat — one kilo equals four servings, salt with a clove or two for seasoning, and a selection of root vegetables. While the broth remains clear during cooking, its color is enhanced by using caramel which Gouffe made from sugar, but nowadays you can buy it ready-made or use caramel coloring.

Bouilli or Pot au Feu Québécois - The FoodOlic recipes

Pot-au-Feu • French Beef Stew – MM Bon Appétit

Pot-Au-Feu, The French Beef Dish Meant To Feed A Crowd

Pot-au-feu Authentic Recipe

Recipe for a Classic Pot au Feu - Perfectly Provence

Dinner Ideas: A Classic Pot au Feu

How To Make Pot Au Feu: the mother recipe of French soups

Vegan Pot Au Feu — Produce On Parade

Pot au Feu, Pot On The Fire

Classic French Pot au Feu Recipe

Chicken Pot-au-Feu The Splendid Table

Pot-au-feu and Pho – Eat, Little Bird