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Pot Au Feu (casserole) recipe


  • 1 kg beef shoulder
  • 1 beef cheek
  • 8 cloves
  • 2 onions
  • 2 beef bones with marrow
  • 6 leeks
  • 2 celery roots, peeled
  • 1 bouquet garni (2 bay leaves, 1 thyme sprig, 4 parsley stalks)
  • salt and pepper
  • 6 litres cold water
  • 4 potatoes, peeled, halved
  • 8 small turnips
  • 5 baby carrots
  • ½ head small cabbage, cut into six pieces


  • Place beef in a large saucepan, cover with cold water and bring to boil then remove from heat.
  • Push cloves into onion, then add to another saucepan with the beef.
  • Add beef bones, leek, celery and bouquet garni and salt and pepper.
  • Cover with the cold water and bring to the boil, then simmer for 2.5 hours.
  • Add potato, turnips, carrots and cabbage and cook for another 30 minutes then serve.

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