Pot-au-feu

Name: Pot-au-feu
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: France
Ingredients: 800 g beef chuck; 4 pcs beef marrow bones; 4 pcs carrots; 2 pcs leeks; 2 pcs turnips; 3 pcs celery stalks; 1 pcs onion; 1 bundle bouquet garni; 2 tbsp coarse salt; 10 pcs black peppercorns; 3 pcs cloves

French national dish of beef simmered low and slow with root vegetables and marrow bones in fragrant broth.

prep 20 min
cook 180 min
total 200 min
serves 6
intermediate
France

Ingredients

800 g beef chuck
4 pcs beef marrow bones
4 pcs carrots
2 pcs leeks
2 pcs turnips
3 pcs celery stalks
1 pcs onion
1 bundle bouquet garni
2 tbsp coarse salt
10 pcs black peppercorns
3 pcs cloves

Steps

Place the beef chuck and marrow bones in a large pot.
Cover with 3 liters cold water.
Bring to a boil slowly over medium heat, skimming the grey foam that rises for 10 minutes.
Stud the onion with cloves and add to the pot along with bouquet garni and peppercorns.
Reduce heat until broth barely simmers — just a few lazy bubbles.
Simmer gently for 2.5 hours, adding carrots, leeks, turnips, and celery in the last 45 minutes so they stay tender but hold their shape.
When meat is fork-tender and falling apart, remove everything to a warm platter.
Season the broth with coarse salt.
Serve the sliced beef and vegetables on a platter with coarse salt, cornichons, and Dijon mustard on the side.
Ladle the golden broth into bowls as a first course.

≈ 480 kcal · 42 g protein · 22 g carbs · 24 g fat — per serving, estimate