Place of origin: France
This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.
For this dish, David Duband braises two cuts of beef—shank and rump roast—with marrow bones and then separately cooks leeks and carrots with more marr
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Pot-au-feu requires more attention than preparation. All the cooking times are approximate, so if something seems to be done sooner than the recipe indicates, remove it and set it aside. Similar Recipes
Pot Au Feu has created a meal program that is fresh, flavorful, and convenient. It Is just like having a French Trained Chef at home or at work! Our meals are perfect for patrons wanting healthy alternatives to fast-food.