INGREDIENTS:
Place brisket in large stew pot. Cover with cold water; add salt and pepper; bring to boiling point; skim off all foam. Add remaining ingredients; bring to boil; cover and allow to simmer 4 hours. When ready to serve, remove grease, strain soup, and serve over croutons. Serve meat on platter with mustard or horseradish; garnish with the vegetables.
NOTE: Pot-au-Feu is a modest French dish, and is an example that French cooking is not always expensive but can be economical and good. Pot-au-Feu is served as a soup or a one-dish meal of meat and vegetables. This dish is easy to make but requires long, slow cooking.
SERVES: 6
- 2 pounds beef brisket
- Salt and pepper to taste
- 3 leeks
- 5 carrots
- 1 parsnip
- 1 turnip
- 2 ribs celery
- 1 onion stuck with 3 cloves
- 1 teaspoon thyme
- 3 sprigs parsley
- 1 bay leaf
- Croutons
Place brisket in large stew pot. Cover with cold water; add salt and pepper; bring to boiling point; skim off all foam. Add remaining ingredients; bring to boil; cover and allow to simmer 4 hours. When ready to serve, remove grease, strain soup, and serve over croutons. Serve meat on platter with mustard or horseradish; garnish with the vegetables.
NOTE: Pot-au-Feu is a modest French dish, and is an example that French cooking is not always expensive but can be economical and good. Pot-au-Feu is served as a soup or a one-dish meal of meat and vegetables. This dish is easy to make but requires long, slow cooking.
SERVES: 6
