Pot-au-feu from Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking by Anthony Bourdain

  • herb bouquet
  • carrots
  • celery
  • whole cloves
  • cornichons
  • leeks
  • mustard
  • potatoes
  • oxtail
  • beef rib
  • green cabbage
  • veal shanks
  • beef

Where’s the full recipe - why can I only see the ingredients?

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

  • fprincess on October 04, 2011

    eGullet post with picture http://egullet.org/p1841212

  • fprincess on June 22, 2011

    Also, it's probably a good idea to degrease the broth before serving it, otherwise it's quite greasy.

  • fprincess on May 16, 2011

    I would skip the cabbage and add extra carrots. Other than that, it is absolute perfection.

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