RCI-BV.003.0170.001

Pot-au-feu

Name: Pot-au-feu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 unit lbs top-grade chuck Steak or 1 lbs top round Steak; 28 oz beef broth; 1 unit lbs potatoes; 1 unit lbs carrots; 1 unit ea bunch - celery; 1 unit ea sprig parsley; 1 1/2 tsp thyme; 1 tsp salt; 1 unit ea soup bone; 1 1/2 unit lbs leeks (washed, trimmed 6"); 1 unit lbs turnips (cut into 1" wedges)

Use round Steak or top grade chuck instead of brisket, a tougher cut requiring a much longer cooking

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

 lbs top-grade chuck Steak or 1 lbs top round Steak
1 3/4 unit
beef broth
28 oz
 lbs potatoes
1 unit
 lbs carrots
1 unit
ea bunch - celery
1 unit
ea sprig parsley
1 unit
thyme
1 1/2 tsp
salt
1 tsp
ea soup bone
1 unit
 lbs leeks
washed, trimmed 6"
1 1/2 unit
 lbs turnips
cut into 1" wedges
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pot-au-feu

Ingredients

Method

What Makes This Variant Distinct