Pot-au-feu from Beard on Food: The Best Recipes and Kitchen Wisdom from the Dean of American Cooking by James A. Beard

  • beef brisket
  • beef short ribs
  • carrots
  • Parmesan cheese
  • whole cloves
  • garlic
  • leeks
  • onions
  • parsley
  • thyme
  • turnips
  • herbs of your choice
  • new potatoes
  • French bread
  • Savoy cabbage
  • beef marrow bones
  • beef bottom round
  • EYB Comments

    This recipe must be started the night before serving.

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

    This recipe must be started the night before serving.

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