Pot-au-Feu
A classic French beef stew with various cuts of beef, root vegetables, and bone marrow, served with condiments like mustard and pickles.
Nutrition Facts
Per Serving: Calories: 540 kcal, Fat: 29 g, Sodium: 780 mg, Carbohydrate: 32 g, Protein: 45 g
Descriptions
The Pot-au-Feu is a traditional French dish known for its flavorful and tender cuts of beef, slowly simmered in a rich broth.
The meat is cooked with aromatic vegetables like carrots, leeks, and celery, served with bone marrow and a selection of condiments such as mustard and pickles. It’s a perfect meal for cold days and a comforting staple in French cuisine.
Directions
1- Prepare the workspace (5 min):
Gather all necessary ingredients and equipment.
2- Blanch the beef bones (10 min):
Cover the beef bones with cold water, bring to a boil, skim, and refresh with cold water.
3- Peel and wash the vegetables (20 min):
Prepare the carrots, leeks, celery, and turnips by peeling and cleaning them.
4- Prepare the aromatic vegetables (5 min):
- Cut the large carrots into pieces.
- Brown the onions on the stove, and stud one onion with two cloves.
- Bundle parsley stems, thyme, bay leaf, leeks, and celery into a bouquet garni.
5- Prepare the broth (15 min):
- Place the blanched bones in a large pot, cover with 4 to 5 liters of cold water, and bring to a boil.
- Skim, then add salt, pepper, and the aromatic bouquet.
- Let simmer for 1 hour.
6- Prepare the meat (20 min):
Trim and tie the beef cuts (chuck, brisket, oxtail) if necessary.
7- Soak the marrow bones (5 min):
Place the marrow bones in ice water with vinegar and refrigerate.
8- Begin cooking the Pot-au-Feu (5 min):
Submerge the meats in the boiling broth in the order of their cooking time, maintaining a low simmer for 3 to 3.5 hours, skimming and degreasing as needed.
9- Prepare the vegetables for serving (20 min):
- Turn and rinse the potatoes, turnips, parsnips, and celery.
- Prepare the leeks by trimming and cutting into sections.
10- Cook the vegetables (30 min before meat is done):
Take some of the broth and cook the vegetables separately. Boil the potatoes in salted water.
11- Poach the marrow bones (5 min):
Ten minutes before serving, poach the marrow bones in a cheesecloth in some broth for 5 minutes.
12- Check the meat and vegetables for doneness.
13- Assemble the dish (5 min):
- Slice the meats thickly and arrange on a platter with the vegetables.
- Place the marrow on each meat slice and pour some of the broth over the top.
- Serve with mustard, cornichons, and coarse salt.
Note's
- The broth should remain clear, so skim frequently.
- Marrow bones are best poached in cheesecloth to prevent them from breaking apart in the broth.
- The longer you simmer the beef, the more tender and flavorful it will become.
Ingredients
- 0.88 lbs chuck roast
- 0.88 lbs brisket
- 1.76 lbs oxtail, cut into pieces
- 1.76 lbs beef ribs
- 3.3 lbs beef bones
- 8 marrow bones
- 0.44 lbs carrots
- 0.44 lbs onions
- 2 cloves
- 0.44 lbs leeks
- 0.22 lbs celery stalks
- 1 bouquet garni (parsley, thyme, bay leaf, celery)
- 2 garlic cloves
- 1.76 lbs potatoes (waxy variety)
- 0.88 lbs turnips
- 0.88 lbs parsnips
- 0.88 lbs leeks (white parts only)
- Salt and pepper to taste
- Coarse salt, mustard, cornichons (to serve)
