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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pot au Feu Recipe

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This recipe for Pot au Feu is from The Fornof Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
carrots
celery
onions
potatoes
tomatoes
beef (chuck or blade roast with bone)
chicken (legs or thighs)
salt
whole peppercorns
whole cloves
bay leaves
Directions:
Directions:
Cut onions in half and stud with whole cloves, 3 or 4 in 2 or 3 halves. Cut beef in large pieces, 3 or 4. Peel and cut all other vegetables in large chunks.

Put everything into a large pot and barely cover with water. (If you add too much water, soup is thin and unflavorful). Add tomatoes, 1 or 2 quarts, if canned. Add seasonings. If chicken is frozen, add now. If it is not, add in about one hour.

Bring to a slow simmer and remove scum as it rises. Cook uncovered for several hours, barely simmering, until beef is tender.

Remove all bones. Serve with thin egg noodles and pickles.
Personal Notes:
Personal Notes:
This is soup, as my mother (Denise Frank) made it. It is one of our favorite meals. Pot au Feu is more than a soup. It is a great winter meal, and freezes well.

 

 

 

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