📝 About This Recipe
Petite Marmite is a cornerstone of classical French cuisine, a rustic yet refined clear broth that serves as both a soup and a meal. Named after the small earthenware pot in which it is traditionally served, this dish features a crystal-clear beef and chicken essence enriched with tender marrow and garden vegetables. It is a masterclass in patience and layering, offering a comforting, deeply savory profile that epitomizes the elegance of traditional French home cooking.
🥗 Ingredients
The Meat & Bones
- 1.5 pounds Beef Chuck or Brisket (cut into 2-inch cubes)
- 4-6 pieces Beef Marrow Bones (soaked in cold salted water)
- 2 pieces Chicken Thighs (bone-in, skin removed)
- 1 pound Veal Shank or Oxtail (for depth of flavor)
The Aromatics & Liquid
- 4 quarts Cold Water (filtered is best)
- 2 large Leeks (white and light green parts only, cleaned thoroughly)
- 3 medium Carrots (peeled and sliced into thick rounds)
- 2 small Turnips (peeled and quartered)
- 2 pieces Celery Stalks (sliced into 1-inch lengths)
- 1 large Onion (halved and charred in a dry pan for color)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied with twine)
- 10 whole Black Peppercorns (crushed slightly)
- 2 teaspoons Sea Salt (plus more to taste)
The Garnish
- 12 slices Baguette (toasted until golden)
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Fresh Chervil or Parsley (finely chopped)
👨🍳 Instructions
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1
Place the beef chuck, veal shank, and oxtail in a large stockpot. Cover with the cold water and bring to a slow boil over medium heat.
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2
As the water reaches a boil, gray foam (impurities) will rise to the surface. Skim this off meticulously with a fine-mesh skimmer or spoon until the liquid remains clear.
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3
Add the chicken thighs and the charred onion halves. The charred onion provides a beautiful amber hue to the broth.
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4
Add the bouquet garni, peppercorns, and salt. Reduce the heat to a very low simmer; the surface should only show occasional 'lazy' bubbles.
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5
Simmer uncovered for 2.5 hours, continuing to skim any fat or foam that rises to the top.
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6
Add the carrots, turnips, celery, and leeks to the pot. These vegetables should cook until tender but not mushy, about 45-60 minutes.
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7
While the vegetables cook, prepare the marrow bones. Wrap them in cheesecloth if you want to ensure the marrow stays intact, and add them to the pot for the final 30 minutes of cooking.
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8
Once the meat is fork-tender, carefully remove the meat, bones, and vegetables from the broth using a slotted spoon and set them aside on a warm platter.
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9
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and adjust seasoning with salt if necessary.
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10
Cut the beef and chicken into bite-sized pieces, discarding any excess fat or small bones. Arrange a portion of meat and vegetables into individual warmed marmite pots or deep bowls.
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11
Carefully extract the warm marrow from the bones and place a small piece on top of the meat in each bowl.
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12
Ladle the piping hot, clear broth over the meat and vegetables.
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13
Top each bowl with two slices of toasted baguette, sprinkle with Gruyère, and place under a broiler for 1 minute until the cheese melts, or simply serve the toasts on the side.
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14
Garnish with fresh chervil or parsley and serve immediately.
💡 Chef's Tips
Always start with cold water to ensure the proteins dissolve slowly, resulting in a clearer broth. Never let the broth reach a rolling boil, as this emulsifies the fat and makes the liquid cloudy. Charring the onion halves on a dry cast-iron skillet until the faces are black is the secret to a rich, golden color without using artificial additives. Soaking marrow bones in salted water for an hour beforehand helps remove excess blood, keeping the marrow white and clean-tasting. If the broth is too fatty, chill it overnight; the fat will solidify on top and can be easily lifted off before reheating.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Chablis or a light-bodied red like a Beaujolais. Serve with a side of Dijon mustard and cornichons for dipping the boiled beef. A simple green salad with a sharp vinaigrette helps cut through the richness of the marrow. Provide a small dish of fleur de sel for guests to sprinkle over the marrow and meat. Follow this hearty soup with a light fruit tart or sorbet for a traditional French multi-course feel.