Pot-au-feu is akin to a New England or Irish boiled dinner, but it packs much more flavor, thanks to the addition of a bouquet garni, which perfumes the broth, and to the piquant, briny condiments served with the meat to counter the richness. Though you may be tempted to add the potatoes right to the pot, that would “trouble the broth,” as the French say, making it cloudy. Cook them separately to keep the broth clear.
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I really wanted to make this but was little reluctant after reading the reviews. However as a long time subscriber of FC and the excellent results I get from the recipes, I decided to trust FC and go for it. I made this for friends and it was fabulous. The meat was very tender, the broth delicious and like another reviewer I chose to add the vegetables towards the end of cooking which tuned out great.
It looked delicious in the pages of Fine Cooking, but was thoroughly average. Skip this recipe: roast the beef & veg instead & make a salad. The broth should be salvageable for soup --but otherwise it's a disappointment.I made this for my girlfriend & I'm now worried she'll leave me.
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