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    Home » Recipes » Main Dishes

    Corned Beef Pot-au-Feu

    Published on February 17, 2020 - Updated on January 16, 2023 by Chef Rodney - 1 Comment - This post may contain affiliate links.

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    This Corned Beef Pot-au-Feu recipe is based on Chef Pépin's original recipe. A superb corned beef paired with a nice variety of vegetables.
     
    corned beef pot au feu

    This Corned Beef Pot-au-Feu recipe comes from the master himself, Jacques Pépin. Don't know who he is? Shame on you. Anthony Bourdain once said, "I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking."

    Pot-au-Feu simply means boiled beef. Which is perfect since most corned beef brisket recipes require you to boil it in liquid. Out of respect for Chef Pépin, I thought I would leave the title of his recipe as-is.

    corned beef pot au feu

    There might be quicker ways to make Corned Beef but you would be surprised at how much impurities come out of the meat from a quick high boil upfront.

    corned beef pot au feu

    The assortment of vegetables included with this recipe is merely a suggestion. Except for the cabbage. All others can be substituted in one way or another based on your preferences or what is available to you.

    corned beef pot au feu
    corned beef pot au feu
    corned beef pot au feu
    corned beef pot au feu
    corned beef pot au feu

    🥬 How to Prepare Kohlrabi

    Cut off the stems (if needed). Slice in half then slice into quarters. Cut out the core and discard. Use a sharp vegetable peeler to remove the tough skin. Slice off the top of the kohlrabi. Cut to the desired size.

    🥬 How to Prepare Leeks

    Trim off the roots and the coarse dark green part of the tops. Cut the leeks in half lengthways. Wash thoroughly. Slice to the desired size.

    leeks
    Leeks
    how to cut a leek

    🐄 How to Handle Raw Beef

    Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
    Keep raw and ready-to-eat meats separate.
    Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
    Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
    Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.

    corned beef pot au feu

    🥩 What is Corned Beef

    Corned Beef is basically a beef brisket. The brine is a mixture of spices and salt. You can read more about how a brisket becomes corned beef here: Spruce Eats - What is Corned Beef?

    For more great recipes with Cabbage, I suggest you check these recipes out:

    • Copycat St-Hubert Creamy Coleslaw
    • Slow Cooker Diabetic Corned Beef
    • Delicious Cabbage Rolls

    📋 What Ingredients do I need

    You will need the following ingredients to make this Corned Beef Pot-au-Feu recipe (see recipe card for quantities): Corned Beef, Cold Water, Red Potatoes, Cabbage, Yellow Onion, White Turnips, Carrots, Leeks, Kohlrabi, Bay Leaf, Dried Thyme and Salt.

    🥣 How to make Corned Beef Pot-au-Feu

    Rinse the corned beef thoroughly under cool water. Place it in a large pot of cold water. Bring the water to a gentle boil.
    Skim off and discard any impurities (in the form of foam) that have collected on the surface.
    Reduce the heat to low, cover, and cook the meat at a very light boil for 2 ¼ hours.
    Add the vegetables, herbs and salt to the pot, and bring to a boil, and boil for 30 minutes, or until the vegetables are tender.
    Remove the meat from the pot and cut it into thin slices.
    Serve with the vegetables and liquid if desired.

    corned beef pot au feu

    Corned Beef Pot-au-Feu

    This Corned Beef Pot-au-Feu recipe is based on Chef Pépin's original recipe. A superb corned beef paired with a nice variety of vegetables.
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 3 hrs
    Total Time 3 hrs 15 mins
    Course Main Course
    Cuisine American, French, Irish
    Servings 6
    Calories 460 kcal

    Ingredients
     

    • 2 lbs Corned Beef
    • 10 Cups Water, cold
    • 1 lb Red Potatoes, halved
    • 1 small Head of Cabbage, cut into 6 wedges
    • 2 medium Yellow Onion
    • 4 White Turnips, peeled & halved
    • 2 Carrots, peeled & quartered
    • 2 small Leek, trimmed, split and washed
    • 2 Kohlrabi, peeled & quartered
    • 2 Bay Leaves
    • 1 ½ teaspoon Ground Thyme
    • Salt
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    Instructions
     

    • Rinse the corned beef thoroughly under cool water. Place it in a large pot of cold water. Bring the water to a gentle boil.
    • Skim off and discard any impurities (in the form of foam) that have collected on the surface.
    • Reduce the heat to low, cover, and cook the meat at a very light boil for 2 ¼ hours.
    • Add the vegetables, herbs and salt to the pot, and bring to a boil, and boil for 30 minutes, or until the vegetables are tender.
    • Remove the meat from the pot and cut it into thin slices.
    • Serve with the vegetables and liquid if desired.

    Nutrition

    Calories: 460kcalCarbohydrates: 37gProtein: 28gFat: 23gSaturated Fat: 7gCholesterol: 82mgSodium: 1982mgPotassium: 1498mgFiber: 9gSugar: 13gVitamin A: 4036IUVitamin C: 146mgCalcium: 152mgIron: 5mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    1 Comment

    1. Sharon

      February 21, 2020 at 10:37 pm

      This recipe is outstanding. It is very easy to make, and if you are a veggie lover this is the recipe for you. The small red potatoes were done to perfection aa were all the rest of the veggies. Is a keeper for me.

      Reply

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