Pot au feu

Author: Les Cultures de chez nous
Clafoutis aux poireaux et à la tomme
Preparation 60
Baking 60
Portions 8
Freezing No


  • 1,4 kg (3 pounds) of beef ribs
  • 3 liters (12 cups) of cold water
  • 15 ml (1 tablespoon) of big salt
  • 4 peeled carrots sliced in two
  • 1 peeled rutabaga slice in two
  • 1 1/2 packge of 250 gr (4 1/2 cups) of Les Cultures de chez nous sliced leeks
  • 3 peeled onions, each pricked with a clove
  • 1 peeled parsnip sliced in two
  • 2 celery branches
  • 1 finely chopped garlic clove
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  • Set meat in a casserole. Add water and big salt. Cook at medium heat, uncovered. Simmer for about 30 minutes. Skim. If water boils too much add 125 ml (1/2 cup) of cold water, which will slow down boiling and rise foam left which you also have to remove.
  • Add remaining ingredients. Bring liquid to a boil. Set lid over without covering completely to make broth clearer. Simmer until meat tenders (for about 2 to 3 hours).
  • Remove meat. Serve with vegetables from pot au feu and boiled potatoes.

Chef's notes

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