Name: Pot-au-feu Qu Bouillon Gras
Ingredients: good quality beef (such as chuck, round, or brisket); cold water; coarse sea salt

Pot-au-feu Qu Bouillon Gras

Ingredients

good quality beef (such as chuck, round, or brisket)
cold water
coarse sea salt

Directions

Place the beef in a pot and cover it with cold water.
Bring the water to a gentle simmer over low heat.
Keep the pot covered to prevent evaporation.
Skim off any foam that rises to the surface.
Simmer gently for several hours until the meat is tender.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Pot-au-feu Qu Bouillon Gras