Pot-au-Feu

Name: Pot-au-Feu
Cook time: 205 min
Total time: 205 min
Yield: 6 servings
Cuisine: French
Ingredients: 700g Beef Shank, jarret, bone-in if possible; 600g Chuck Beef, paleron or short ribs; 350g Beef Brisket, poitrine; 4 bone marrow (whole bone)s of Bone Marrow, 5–7 cm pieces; 6 Carrots, peeled; 4 Leeks, white and light green parts, cleaned; 3 Turnips, peeled; 3 stalks of Celery; 2 Onions, halved; 8 Cloves, whole, to stud the onions; 1 Bouquet Garnis, parsley stems, 2–3 sprigs thyme, 1–2 bay leaves; 1 tbsp Black Peppercorns, whole; 2 tbsp Coarse Sea Salt, plus more to taste; 3 l Water, cold, enough to cover; 6 medium Potatoes, peeled, cooked in the broth near the end or separately; 4 tbsp Dijon Mustard, or to taste; 150g Cornichon; 6 slices of Country Bread, toasted, for the marrow; Some Coarse Sea Salt, to taste

Pot-au-Feu is a classic French comfort dish of slowly simmered beef and marrow with tender root vegetables in a clear, aromatic broth. Slow-cooking concentrates deep savory flavors while the vegetables stay sweet and supple, making an elegant yet hearty one-pot meal. Serve with mustard, cornichons and crusty bread for a warm, convivial dinner.

Pot-au-Feu is a classic French comfort dish of slowly simmered beef and marrow with tender root vegetables in a clear, aromatic br... Show more

Traditional French Recipe

Health Grade

A · Excellent

Rating

4.3

Time

3 hrs

Price

3,05 €

Calories

981 kcal

meal prep

one pot

high protein

low carb

Method

Prep the vegetables

Rinse the Leeks well, split them lengthwise, and wash out any grit trapped between the layers. Peel the Carrots, Turnip, and Potatoes, then cut the carrots, turnip, and celery into big rustic pieces so they hold their shape in the broth. Halve the Onion, stud each half with Cloves, and tie the Bouquet Garni together if it is not already bundled. Keep everything in large pieces; pot-au-feu should look generous, not chopped up.

Start the broth

Put the Beef Shank, Chuck Beef, and Beef Brisket in a very large pot and pour in the Water until the meat is fully covered. Add the onion halves, Black Peppercorns, Coarse Sea Salt, and the Bouquet Garni. Bring it very slowly to a boil over medium-high heat, then immediately lower the heat to the gentlest simmer and skim off the gray foam that rises to the top. Let it cook for 90 minutes at a bare bubble.

Add root vegetables

Add the carrots, turnips, and celery to the pot. Keep the broth at a very gentle simmer for 40 minutes, until the vegetables are tender but still hold their shape and the beef is starting to soften nicely. Skim once more if any foam rises, and keep the pot covered loosely so the broth doesn’t reduce too fast.

Finish the pot

Add the leeks, the Bone Marrow, and the potatoes, then simmer for 20 minutes more, until the leeks are silky, the potatoes are cooked through, and the marrow is hot and just loosening from the bone. Taste the broth and add a little more salt if needed, then lift out the onion halves and bouquet garni if you want a cleaner finish.

Toast the bread

Set the Country Bread slices on a baking sheet and toast them under the broiler for 2 minutes, flip them, then broil for 1 minute more, until crisp and golden. Keep a close eye on them — broilers can take bread from perfect to burnt in seconds.

Serve pot-au-feu

Slice the beef across the grain and arrange it with the vegetables and marrow on a warm platter. Ladle the broth into bowls, then pass the Dijon Mustard, Cornichon, and the toasted bread at the table. Let everyone spread the marrow on the toast and finish with a pinch of coarse sea salt.