Michel guerard recipes with ground beef

Pot-au-feu is a slowly simmered meat and vegetable dish that appears on most home tables in France. Pot au Feu, which literally translates to ‘pot in the fire’, started its life in working-class homes as a way to make less expensive cuts of beef more tender and palatable.

Michel guerard recipes with ground beef

Think the original crockpot. The long slow cooking resulted in 2 dishes: a clear nourishing broth and a rich meal of beef and vegetables.

There are as many variations of pot au feu as there are cooks. I have eaten pot-au-feu prepared with lamb, chicken, lobster.

and even a version that more resembled the ingredient list for a proper cassoulet. The two versions I have included are how my mother cooked it and a more restaurant version from chef Michel Guerard. Whichever recipe you follow, the constants remain the same: The broth is always served first with toasted slices of baguette crowned with morsels of fatty beef marrow, and the meat and vegetables are served second.

Watch the Video Recipe Here

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