Pot-au-feu is one of those quintessential meals you'll find served up in homes across France. It's a great family meal that easily feeds a few and can even be varied depending on what you have available. Here's a delicious Pot-a-feu recipe for you to try.

Pot-a-feu Recipe

Pot-a-feu translates to 'pot in the fire' and refers to the slow cooking of meat and vegetables in a pot, historically over the kitchen fireplace (fire).  I cook mine in a dutch oven and it cooks well. Although this meal takes time, it's well worth the effort.

Pot-a-feu can be served a couple of different ways. Either with the broth, meat and vegetables all together, or with the broth served alone as the first course and then the meat and veggies as the second course. When served as two courses, it's usual for the platter with the meat and veggies to be accompanied by small dishes of horseradish or Dijon mustard.