Pot au feu

Nici Wickes's “pot on the fire” is the ultimate in simple French cuisine – hearty, tasty and perfect for the whole family.
Pot au feu



1.lace the meats, vegetables and bouquet garni into a stockpot and cover with cold water. Gently bring to a simmer, removing any scum that floats to the surface. Simmer for 2 hours, occasionally removing any further scum, until the meat is fork-tender. Add the potatoes, then cook for another 15 minutes. Season with sea salt and ground black pepper.
2.Place the cabbage wedges on top of the meat and the vegetables, then cover. Simmer until the cabbage is cooked but still crunchy – about 7-8 minutes.
3.Pull apart the meat and place, along with the vegetables, into a large serving dish and pour over ladles of the stock. Serve with grainy mustard.
  • For a different dish with an equally delicious result, replace the beef with a whole chicken and cook for 1½ hours.

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