📝 About This Recipe
Pot-au-Feu is the quintessential French comfort food, a 'pot on the fire' that has warmed hearths for centuries. This dish is a masterclass in patience, transforming humble cuts of beef and winter root vegetables into a clear, golden broth and melt-in-your-mouth tender meats. It is uniquely celebrated as both a restorative soup and a hearty main course, embodying the rustic elegance of traditional French home cooking.
🥗 Ingredients
The Meats
- 2 lbs Beef Chuck or Shoulder (cut into large chunks)
- 1 lb Beef Shank (bone-in for extra gelatin)
- 4-6 pieces Marrow Bones (soaked in cold salted water for 1 hour)
- 1 lb Beef Brisket (trimmed of excess fat)
The Aromatic Base
- 1 large Yellow Onion (halved and charred on the cut side)
- 3 Whole Cloves (studded into the onion halves)
- 1 head Garlic (halved crosswise)
- 1 bundle Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 Black Peppercorns (whole)
- 2 tablespoons 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 and tied)
- 3 medium Turnips (peeled and quartered)
- 3 Celery Stalks (cut into 3-inch lengths)
- 6 small Potatoes (Yukon Gold or Red Bliss, peeled)
For Serving
- 1/2 cup Cornichons (for garnish)
- 1/4 cup Dijon Mustard (sharp and spicy)
- 1 pinch Fleur de Sel (for finishing the marrow)
- 2 tablespoons Horseradish (optional side condiment)
👨🍳 Instructions
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1
Place the beef chuck, shank, and brisket in a very large stockpot (at least 10-12 quarts). Cover with cold water by at least 3 inches.
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2
Bring the water to a slow boil over medium-high heat. As it reaches a boil, gray foam will rise to the surface; use a fine-mesh skimmer or spoon to remove all impurities until the water remains clear.
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3
Once the broth is clear, add the clove-studded charred onion, garlic head, bouquet garni, peppercorns, and salt. Reduce heat to a very low simmer—the liquid should barely tremble.
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4
Cover partially and simmer for 2.5 hours. Check occasionally to ensure the meat is always submerged, adding a little boiling water if necessary.
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5
While the meat simmers, prepare the vegetables. Tie the leeks together with kitchen twine so they don't fall apart during cooking.
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6
After 2.5 hours, add the carrots, turnips, and celery to the pot. Continue to simmer for another 30 minutes.
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7
Add the tied leeks to the pot. At this stage, place the potatoes in a separate small pot of salted water and boil them until tender (about 20 minutes) to prevent their starch from clouding the main broth.
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8
About 20 minutes before serving, wrap the marrow bones in a bit of cheesecloth (optional) and submerge them in the simmering broth. They only need 15-20 minutes to become soft and buttery.
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9
Taste the broth and adjust the seasoning with more sea salt if needed. The flavor should be deep, clean, and beefy.
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10
To serve the traditional way, carefully remove the meat and slice it. Arrange the meat on a large warm platter surrounded by the carrots, turnips, celery, leeks, and the separately cooked potatoes.
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11
Ladle the hot broth into bowls to be served as the first course (the 'soupe'), often over toasted slices of baguette.
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12
Serve the platter of meats and vegetables as the second course, accompanied by the marrow bones, mustard, cornichons, and fleur de sel.
💡 Chef's Tips
Always start with cold water to ensure a clear broth; starting with hot water seals in the proteins and leads to cloudiness. Charring the onion halves in a dry pan until the faces are black adds a beautiful deep amber color and smoky sweetness to the soup. Never let the pot reach a rolling boil after the initial skimming; a gentle simmer is the secret to tender meat and transparent broth. Soaking marrow bones in salted water beforehand removes blood and ensures the marrow is ivory-white and clean-tasting. If you have time, make this a day in advance; the flavors deepen significantly, and you can easily remove the solidified fat from the surface when cold.
🍽️ Serving Suggestions
Serve the marrow spread on toasted rustic sourdough bread with a sprinkle of fleur de sel. Pair with a light-bodied red wine like a Beaujolais or a Pinot Noir to cut through the richness of the beef. Provide a small bowl of freshly grated horseradish or a sharp Ravigote sauce for those who like extra zing. Ensure plenty of Dijon mustard and crunchy cornichons are on the table to provide acidity against the savory meat. A simple green salad with a sharp vinaigrette is the perfect palate cleanser to follow this meal.