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Sophie Grigson's Petit Pot-au-Feu
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This is Sophie Grigson's abridged version of the classic pot-au-feu, a magnificent two-course dish usually made from several cuts of meat, such as shin, brisket, oxtail and tongue. This version is 'petit' in that it uses only one type of meat: silverside. This cut is made up of two muscles from the back of the thigh, and is covered by a shiny layer of membrane (hence its name). Enjoy the broth as a first course, with some pasta to soak up the juices, and eat the beef after, sliced and moistened with its own stock and the soft, tender vegetables.
Typical values per serving:
This recipe was first published in March 2006.