📝 About This Recipe
Widely considered the national dish of France, Pot-au-Feu is a celebration of patience and the purity of ingredients. This 'pot-on-the-fire' features succulent cuts of beef and vibrant root vegetables simmered in a crystal-clear, aromatic broth that warms the soul. It is a dual-purpose masterpiece: a fragrant bouillon to start, followed by a grand platter of tender meats and marrow that epitomizes French farmhouse elegance.
🥗 Ingredients
The Meats
- 2 pounds Beef Chuck Roast (tied with kitchen twine to hold shape)
- 1.5 pounds Beef Shank (bone-in for extra gelatin)
- 4-6 pieces Beef Marrow Bones (soaked in cold salted water for 1 hour)
The Aromatics
- 1 large Yellow Onion (halved, skin left on for color)
- 4 Whole Cloves (pushed into the onion halves)
- 1 head Garlic (halved crosswise)
- 1 Bouquet Garni (bundle of leek greens, thyme, bay leaves, and parsley stalks)
- 1 tablespoon Black Peppercorns (whole)
The Vegetables
- 6 large Carrots (peeled and left whole)
- 3 large Leeks (white and light green parts only, cleaned thoroughly)
- 3 medium Turnips (peeled and halved)
- 3 medium Parsnips (peeled and halved)
- 3 large Celery Stalks (cut into 4-inch lengths)
For Serving
- to taste Grey Sea Salt (Fleur de Sel or Maldon)
- 1/2 cup Dijon Mustard (for dipping)
- 1 small jar Cornichons (drained)
- 2 tablespoons Horseradish (prepared or freshly grated)
👨🍳 Instructions
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1
Place the beef chuck and shank 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, a grey foam (scum) will rise to the surface. Use a fine mesh skimmer or spoon to remove every bit of this foam to ensure a clear broth.
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3
Once the water is clear of foam, add the onion halves (clove-studded), the halved garlic head, peppercorns, and a generous pinch of salt.
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4
Reduce the heat to the lowest possible setting. The liquid should barely 'smile'—one or two bubbles breaking the surface occasionally. Simmer uncovered for 2.5 hours.
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5
While the meat simmers, prepare your vegetables. Tie the leeks together with twine so they don't disintegrate in the pot.
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6
After 2.5 hours, add the carrots, turnips, parsnips, and celery to the pot. Submerge them gently.
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7
Add the tied leeks and the Bouquet Garni. Continue to simmer gently for another 1 to 1.5 hours, or until the beef is fork-tender but not falling apart.
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8
In the last 20 minutes of cooking, take a ladle of the hot broth and place it in a separate small saucepan. Simmer the marrow bones in this liquid for 15-20 minutes until the marrow is translucent and soft.
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9
Carefully remove the meats and vegetables from the pot and arrange them on a large, warmed serving platter. Cover with foil to keep warm.
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10
Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the aromatics (onion, garlic, herb bundle).
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11
Taste the broth. If it feels thin, boil it rapidly for 5-10 minutes to concentrate the flavor. Season with salt to taste.
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12
To serve the traditional way: Serve the hot, clear broth first in bowls with toasted baguette slices. Follow with the platter of meat and vegetables.
💡 Chef's Tips
Always start with cold water; this helps the proteins dissolve slowly and keeps the broth clear. Never let the pot reach a rolling boil after the initial skimming, as the turbulence will emulsify the fat and make the broth cloudy. Leaving the skin on the onion gives the broth a beautiful, deep golden amber hue. If you have leftovers, store the meat and vegetables in the broth to keep them from drying out. For the best flavor, use a mix of lean meat and gelatinous cuts like oxtail or shank.
🍽️ Serving Suggestions
Serve with a side of sharp Dijon mustard and crunchy cornichons to cut through the richness of the beef. Provide a small bowl of coarse sea salt (Fleur de Sel) for guests to sprinkle over the marrow and meat. Pair with a rustic, crusty sourdough baguette to soak up the marrow and broth. A medium-bodied red wine from the Loire Valley or a Beaujolais Cru complements the earthy root vegetables perfectly. Offer a small dish of freshly grated horseradish or a creamy horseradish sauce for an extra kick.