Simple Pot-Au-Feu

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Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?

SERVES 6 to 8

TIME 4½ to 4¾ hours

has video

WHY THIS RECIPE WORKS

To simplify and streamline pot-au-feu, we used easy-to-find, affordable chuck-eye roast in place of a range of hard-to-find cuts of beef and veal, pork sausage, and chicken. To capture the savory, buttery qualities that bone marrow imparts ...

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