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Pot-au-feu Authentic Recipe

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Traditional recipe for Pot-au-feu. This pot-au-feu recipe is adapted from Jules Gouffe’s 1869 Le Livre de Cuisine, one of the earliest cookbooks in French written specifically for the home cook

This pot-au-feu recipe is adapted from Jules Gouffe’s 1869 Le Livre de Cuisine, one of the earliest cookbooks in French written specifically for the home cook. The base of the dish is meat — one kilo equals four servings, salt with a clove or two for seasoning, and a selection of root vegetables. While the broth remains clear during cooking, its color is enhanced by using caramel which Gouffe made from sugar, but nowadays you can buy it ready-made or use caramel coloring.

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