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.

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.

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.

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
beef icon

How to Handle Raw Beef

  • Thaw frozen 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

Corned Beef is basically a beef brisket. The brine is a mixture of spices and salt. There are several different cuts of Corned Beef Briskets but I usually use a flat cut when making this recipe. You can always use a point-cut corned beef for this recipe if that is what you prefer.

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.

  1. Rinse the corned beef thoroughly under cool water. Place it in a large pot of cold water. Bring the water to a gentle boil.
    corned beef pot au feu
  2. Skim off and discard any impurities (in the form of foam) that have collected on the surface.
    corned beef pot au feu
  3. Reduce the heat to low, cover, and cook the meat at a very light boil for 2 1/4 hours.
  4. 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.
    corned beef pot au feu
  5. Remove the meat from the pot and cut it into thin slices.
  6. Serve with the vegetables and liquid if desired.

Printable Recipe Card

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
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course Main Course
Cuisine American, French, Irish
Servings 6
Calories 460 kcal

Equipment

  • Large Pot

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 tsp Ground Thyme
  • Salt

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 1/4 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.

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One Comment

  1. Sharon says:

    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.