I'm considering making pot au feu for a Final Four party next month. It looks like a perfect party recipe (everything in one pot, cook it a while and boom...dinner).
The thing is that I've never made it before. Is it worth the trouble? Does everything come out tasting bland? Or, the same? I guess I'm having flashbacks to those old boiled dinners my mother used to make with ham, onions, potatoes, carrots and cabbage. Everything came out tasting like cabbage mush.
I have to assume that part of the secret is starting with a fabulous stock. That part I can handle.
Any thoughts on the subject?