Pot-au-feu
Ingredients
Directions
Prepare
Place the beef in a pot and cover it with water.
Add a little coarse sea salt.
Simmer
Heat the water gently until it begins to boil.
Skim off any scum that forms on the surface.
Continue to simmer gently to extract the flavors.
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.
Explore the science
What each ingredient does
- Beef
- Provides the main flavor and meat that softens and releases its taste into the broth during simmering.
The step that matters
Skim off the scum. Scum is coagulated protein and impurities that rise as the water heats. Removing it keeps the broth clear and clean-tasting.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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