There’s something undeniably comforting about a pot of slow-simmered goodness on a chilly day.

Pot-au-feu, the quintessential French dish of gently boiled meats and vegetables, has long been a symbol of rustic elegance. But in my kitchen, tradition always leaves room for a little twist. Enter: corned beef.

Yes, you heard me right—corned beef. That humble, briny cut that’s usually reserved for Reuben sandwiches or St. Patrick’s Day celebrations is taking center stage in this reimagined version of Pot-au-Feu. Why? Because it’s deeply flavorful, beautifully tender when cooked low and slow, and brings a delightful saltiness that pairs perfectly with sweet root vegetables and a delicate double bone broth. Plus, it was on sale at Publix.

Think of this as a love letter to tradition, with a dash of playful reinvention. This recipe honors the slow-cooked, communal essence of Pot-au-Feu while embracing the bold, approachable flavors that make corned beef so irresistible. So, grab your biggest pot, some good Dijon mustard (or horseradish), and let’s make a dish that’s perfect for gathering around the table.

Spoiler: The broth might just steal the show.

Pot Au Feu with Corned Beef

Ingredients 

• 16 cups beef bone broth

• 4 lbs corned beef, including the seasoning packet

• 2 cinnamon sticks

• 5-6 cloves

• 8-10 black peppercorns

• 6 carrots, peeled

• 1 large rutabaga (or two small ones)

• 1 large turnip (or two medium ones), such as White Globe or Golden Ball

• 1 green cabbage

• Kosher salt to taste

• Fresh ground black pepper, for garnish

• Dijon mustard, for garnish

Serves 4-6

Directions

1. Peel and cut the root vegetables into large chunks. Start by halving them, then cut into quarters and eighths. For the green cabbage, remove the outer leaves, then cut it in the same way, keeping the core intact to prevent the leaves from floating in the broth.

2. Place the corned beef in a large stock pot or Dutch oven. Pour in enough beef bone broth to fully cover the meat. If needed, supplement with water, adjusting the seasoning by adding beef bouillon or a pinch of salt. Add the seasoning packet that came with the corned beef, along with the cinnamon sticks, cloves, and black peppercorns.

3. Bring the mixture to a boil over high heat. Once boiling, reduce to low heat. To keep the corned beef submerged, place two Chef’s Presses or a heavy plate on top of it, then cover with the lid. Simmer for about 2 hours, or until the meat can be easily pierced with a fork. Check for doneness at the 1.5-hour mark.

4. Twenty minutes before the corned beef is done, add the root vegetables to the pot. They take longer to cook than the cabbage. Ten minutes later, place the cabbage pieces on top.

5. Once the corned beef is cooked, remove it from the broth and let it rest for 10 minutes. Slice the corned beef thinly and place it in a wide serving bowl. Arrange the cooked root vegetables and cabbage pieces on top, then ladle over some of the richly flavored broth.

6. Serve immediately and enjoy!