Pot-au-feu à l'Alsacienne from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 53) by Gabriel Kreuther and Michael Ruhlman

  • bay leaves
  • beef short ribs
  • carrots
  • whole cloves
  • garlic
  • leeks
  • grated nutmeg
  • onions
  • parsley
  • turnips
  • green cabbage
  • beef shoulder
  • celery root
  • horseradish sauce
  • country bread
  • chervil sprigs
  • thyme sprigs
  • celery leaves
  • marrow bones
  • EYB Comments

    Can substitute beef top round for beef shoulder, and baguette bread for country bread, You may use the My mother's horseradish sauce recipe on p. 94.

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

  • Eat Your Books

    Can substitute beef top round for beef shoulder, and baguette bread for country bread, You may use the My mother's horseradish sauce recipe on p. 94.

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