This is a super duper dish for the winter and the fall. I say after a fashion because there is a slight difference in this one and the classic pot au feu. The difference is in the cuts of meat and the fact that in France they will use a marrow bone. This is nonetheless pretty faithful to the original. A great dish cooked over quite some time and yielding a beef and chicken stock that you will be able to use for soups or drink as it is for a nourishing bowl of broth. Great dish and one I make very often. Served with sea salt, dijon mustard (failing that, horseradish) and small french pickled 'cornichons'.
Smoking in Bed: Gloria Grahame
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