Pot-au-Feu a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This pot-au-feu, properly made, is truly delicious, savory and delicately odorous. The best cut for this is from the round lower end of the beef. It is important to have good beef, and that it be a...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 4 Pounds of Lean Beef
- 6 Quarts of Cold Water
- 2 Small Turnips
- 2 Onions
- 2 Carrots
- A Parsnip
- A Cupful of Tomatoes, Cut-Up
- 2 Whole Cloves
- A Bay Leaf
- A Clove of Garlic
- 5 Allspice
- 2 Irish Potatoes
- A Small Piece of Lemon Peel
- A Bunch Each of Celery Leaves and Parsley, Chopped
- A Pinch Each of Salt and Black Pepper
- A Sprig of Cabbage
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Potted Beef from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Potage Croute-Au-Pot from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Pot au Feu Recipe: A Delight for the Taste Buds - Policital Insights
politicalinsights.org
Pot-au-Feu Recipe
epicurious.com
Pot au Feu from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Pot-au-feu
fooby.ch
Classic French Pot-au-Feu Recipe
saveur.com
Classic French Pot-au-Feu Recipe
saveur.com