📝 About This Recipe
Pot-au-Feu is the quintessential soul of French home cooking, a 'pot on the fire' that celebrates the rustic elegance of slow-simmered beef and root vegetables. This aromatic masterpiece transforms humble cuts of meat into a dual-course feast: a crystal-clear, golden consommé followed by tender, melt-in-your-mouth beef and buttery vegetables. It is a timeless ritual of patience and flavor that fills the home with an irresistible, comforting fragrance.
🥗 Ingredients
The Meats
- 2 pounds Beef Chuck Roast or Shoulder (cut into large 3-inch chunks)
- 1.5 pounds Beef Shank (bone-in for extra gelatin and flavor)
- 4-6 pieces Marrow Bones (soaked in cold water to remove impurities)
The Aromatics and Liquid
- 1 large Yellow Onion (halved and charred on the cut side)
- 4 Whole Cloves (pinned into the onion halves)
- 1 head Garlic (sliced crosswise in half)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 Black Peppercorns (whole)
- 4-5 quarts Cold Water (enough to cover ingredients by 2 inches)
- 1 tablespoon Coarse Sea Salt (plus more to taste)
The Vegetables
- 6 medium Carrots (peeled and left whole)
- 3 large Leeks (white and light green parts only, cleaned thoroughly)
- 3 medium Turnips (peeled and halved)
- 2 large Parsnips (peeled and halved)
- 3 pieces Celery Stalks (cut into 4-inch lengths)
For Serving
- 1 jar Dijon Mustard (for dipping the beef)
- 1/2 cup Cornichons (tart French pickles)
- 2 tablespoons Horseradish (prepared or fresh)
- 1 loaf Toasted Baguette (sliced for the marrow)
👨🍳 Instructions
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1
Place the beef chunks and shank in a very large, heavy-bottomed stockpot or Dutch oven. Cover with cold water and bring to a boil over medium-high heat.
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2
Once boiling, cook for 5 minutes. You will see grey foam (impurities) rising to the surface. Carefully drain the water and rinse the meat and the pot to ensure a clear broth later.
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3
Return the rinsed meat to the clean pot. Add the charred onion halves (pinned with cloves), garlic, bouquet garni, peppercorns, and sea salt. Cover with 4-5 quarts of fresh cold water.
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4
Bring to a very gentle simmer. Do not let it reach a rolling boil, as this will cloud the broth. Use a fine-mesh skimmer to remove any new foam that rises during the first 30 minutes.
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5
Reduce heat to low, cover partially, and simmer gently for 2 hours. The liquid should barely tremble.
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6
After 2 hours, add the carrots, turnips, parsnips, and celery. These root vegetables need time to soften and absorb the beef essence.
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7
Add the leeks. If the leeks are very large, tie them together with kitchen twine so they don't disintegrate into the broth.
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8
Continue to simmer for another 60 to 90 minutes. The meat should be completely tender when pierced with a fork.
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9
During the last 20 minutes of cooking, carefully add the marrow bones to the pot. They only need a short time to warm through and become buttery; overcooking will cause the marrow to melt into the broth.
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10
Once everything is tender, remove the meat and vegetables with a slotted spoon and arrange them beautifully on a large, warmed serving platter. Keep warm by covering with a bit of foil.
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11
Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with salt if necessary.
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12
Serve the clear broth first in bowls as an introductory soup, optionally with small croutons or fine vermicelli noodles.
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13
Follow the soup with the platter of meat and vegetables, allowing guests to help themselves and spread the rich marrow onto toasted baguette slices.
💡 Chef's Tips
Always start with cold water; this helps extract the proteins and fats slowly for a clearer, more flavorful broth. Charring the onion halves over a gas flame or in a dry pan until blackened adds a deep golden color and smoky sweetness to the soup. Never let the pot reach a vigorous boil; a gentle 'smile' (lazy bubbles) ensures the meat stays succulent and the broth stays translucent. If you have time, make this a day ahead. The flavors deepen overnight, and you can easily lift off the solidified fat from the surface when cold. Use a variety of beef cuts—mixing lean meat with gelatinous cuts like shank or oxtail creates a superior mouthfeel.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard and freshly grated horseradish to cut through the richness of the beef. A bowl of crunchy cornichons provides a necessary acidic contrast to the savory marrow. Pair with a medium-bodied French red wine, such as a Pinot Noir from Burgundy or a light Chinon (Cabernet Franc). Include a side of fleur de sel (flaky sea salt) for guests to sprinkle over the marrow and vegetables at the table. Leftover broth makes an incredible base for a French Onion soup the following day.