Pot-au-feu, 8 hours for simmering broth


With almost of people, French cuisine is famous in the world, there are complicated dishes. In contrast,  French traditional dishes seem rustic one-pot meals using the humblest ingredients.
And with the french, pot-au-feu serve family meal style which means if you’re ever invited over for pot-au-feu, you’re considered a member of family.

Pot-au-feu means “pot on the fire” mixing of different beef/ chicken/ mutton… and abundance of vegetables like potatoes, leeks, carrots, and cabbage. They simmer gently mixture in water from 3 -8h until the meat is fall-off-the-bone tender.


You only season simply this quintessential flavorful broth with some cabbage, purple-topped turnips, herbs, garlic, salt, and pepper, that will be great  for lunch/ dinner.
Or  decant broth and throw away the sediment; divide by many glass bottle or blocks and preserve in freeze within 02 months.
In genuine french restaurant, chief use this broth to process prenium Consommes – A special soup