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pot au feu

France’s national dish

Brazzer

In winter the ingredients for pot au feu appear pre-packed in every supermarché in the land: the leeks, celery, onion (which some cooks char n first to make a darker broth), carrots, and turnips.

The essential cheap cuts of beef and and oxtail appear on the butcher counter. Add a bouquet garni and cloves, and boil the meat for hours, throw in the veg, and serve.

Some family serve the broth as a soup course, followed by the rest of the pot au feu with a good dollop of mustard.

Classic dishes

Soups, stews and casseroles

Text © Dana Facaros

Image by Andre