Pot-au-feu from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 385) by Judy Rodgers

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for chicken stock.

  • Zosia on March 01, 2016

    This was hearty and flavourful, and I loved the technique of blanching the meat to reduce skimming time. Serving it with a vinaigrette seemed unusual to me but it cut the richness effectively and lifted all of the flavours. The best part of the dish was the fantastic broth it produced. Much as I enjoyed this, I prefer methods of cooking this cut of meat (pre-roasting etc) that help to render out some of the fat.

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