From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.


  • 2 pounds beef brisket
  • Salt and pepper to taste
  • 3 leeks
  • 5 carrots
  • 1 parsnip
  • 1 turnip
  • 2 ribs celery
  • 1 onion stuck with 3 cloves
  • 1 teaspoon thyme
  • 3 sprigs parsley
  • 1 bay leaf
  • Croutons

Place brisket in large stew pot.  Cover with cold water; add salt and pepper; bring to boiling point; skim off all foam.  Add remaining ingredients; bring to boil; cover and allow to simmer 4 hours.  When ready to serve, remove grease, strain soup, and serve over croutons.  Serve meat on platter with mustard or horseradish; garnish with the vegetables.

Pot-au-Feu is a modest French dish, and is an example that French cooking is not always expensive but can be economical and good.  Pot-au-Feu is served as a soup or a one-dish meal of meat and vegetables.  This dish is easy to make but requires long, slow cooking.


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