📝 About This Recipe
A timeless masterpiece of French bourgeois cooking, the Petite Marmite is a slow-simmered, crystal-clear broth that captures the rustic elegance of the 19th-century Parisian table. Unlike a standard soup, this dish is a celebratory assembly of tender marrow bones, succulent beef, and vibrant garden vegetables, traditionally served in the individual earthenware pot in which it was cooked. It offers a clean yet profoundly deep umami flavor that represents the very heart of French culinary tradition.
🥗 Ingredients
The Meat and Bones
- 2 pounds Beef Chuck or Rump (trimmed of excess fat and tied with kitchen twine)
- 4-6 pieces Marrow Bones (cut into 2-inch rounds)
- 1/2 pound Chicken Wings or Backs (to add gelatin and sweetness to the broth)
The Aromatic Liquid
- 4 quarts Cold Water (distilled or filtered for maximum clarity)
- 1 tablespoon Coarse Sea Salt (plus more to taste)
- 10 whole Black Peppercorns (lightly crushed)
The Garden Vegetables
- 3 large Carrots (peeled and turned or cut into uniform batons)
- 3 medium Leeks (white and light green parts only, cleaned and sliced)
- 2 medium Turnips (peeled and quartered)
- 2 pieces Celery Stalks (sliced into 1-inch pieces)
- 1/2 head Savoy Cabbage (blanched separately and cut into wedges)
- 1 bundle Bouquet Garni (parsley stems, thyme, and 2 bay leaves tied together)
The Traditional Garnishes
- 12 slices Baguette (toasted until golden)
- 1/2 cup Gruyère Cheese (freshly grated)
- 2 tablespoons Fresh Chervil or Parsley (finely chopped for finishing)
👨🍳 Instructions
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1
Place the beef chuck and chicken pieces into a large, heavy-bottomed stockpot or a traditional earthenware marmite. Cover with the 4 quarts of cold water.
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2
Bring the water to a very slow simmer over medium heat. As it reaches a simmer, use a fine-mesh skimmer to meticulously remove the grey foam (scum) that rises to the surface. This is crucial for a clear broth.
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3
Once the broth is clear of foam, add the sea salt and peppercorns. Lower the heat to the absolute minimum—the liquid should barely 'smile' with an occasional bubble.
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4
Simmer the meat uncovered for 2.5 hours. Continue to skim any fat or impurities that rise to the top during this time.
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5
While the beef simmers, blanch the cabbage wedges in a separate pot of boiling salted water for 5 minutes. Drain and set aside; this prevents the cabbage from overpowering the delicate beef broth.
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6
Add the carrots, leeks, turnips, celery, and the bouquet garni to the pot. Gently push them down into the liquid.
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7
Add the marrow bones to the pot, ensuring they are submerged. The marrow adds a luxurious, silky mouthfeel to the final soup.
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8
Continue to simmer for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are soft but still holding their shape.
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9
In the last 15 minutes of cooking, add the blanched cabbage wedges to the pot to warm through and absorb the flavors.
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10
Carefully remove the beef and the marrow bones. Slice the beef into bite-sized pieces or thick slices. Remove the bouquet garni and discard.
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11
Taste the broth and adjust the seasoning with additional salt if necessary. If the broth is too oily, pass it through a fat separator or use a cold spoon to lift off the surface oil.
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12
To serve, place a portion of beef, a marrow bone, and a selection of vegetables into deep, warmed bowls or individual marmite pots.
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13
Ladle the hot, clear broth over the ingredients. Top with a sprinkle of fresh chervil or parsley.
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14
Serve immediately with the toasted baguette slices and a side of grated Gruyère for guests to add as they please.
💡 Chef's Tips
Always start with cold water; this allows the proteins to dissolve slowly and rise to the top as foam for a clearer result. Never let the broth reach a rolling boil, as this will emulsify the fat and make the liquid cloudy. Blanching the cabbage separately is a professional secret that keeps the broth's flavor pure and prevents it from becoming 'sulfury'. For an extra touch of luxury, spread the warm marrow from the bones directly onto the toasted baguette slices with a pinch of sea salt. If you have time, make the broth a day in advance, chill it, and remove the solidified fat before reheating and adding the fresh vegetables.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine from the Loire Valley, such as a Muscadet or Sancerre. Serve alongside a small dish of Dijon mustard and cornichons for dipping the boiled beef. A side of freshly grated horseradish provides a sharp, spicy contrast to the rich marrow. Follow this soup with a light green salad tossed in a sharp vinaigrette to cleanse the palate. For a truly traditional experience, serve in individual lion-head porcelain bowls.