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.

Pot au feu recipe, Damien Pignolet

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

Pot Au Feu - The Kitchen Magpie

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

Pot-au-Feu: The Dish That Made Boiled Beef a French Classic

Pot-au-Feu (Provincial French Recipe) - 31 Daily

Vegan Pot Au Feu — Produce On Parade

Pressure Cooker Pot-au-Feu (French Boiled Beef and Vegetables) Recipe

Pot au Feu (Beef Stew) - Mon Petit Four®

Classic Pot-au-Feu Recipe

Pot-au-feu, traditional french stew. Stewed beef and potatoes. In

Pot au feu The Everyday French Chef