Pot-au-Feu

Pot-au-Feu

The quintessential French one-pot meal: a clear, deeply savory broth enriched with marrow bone, served with tender beef and root vegetables. Broth is traditionally presented first, followed by the meat and vegetables with mustard and coarse salt.

Prep

25 min

Cook

180 min

Total

205 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) beef for pot-au-feu, a mix of shin, chuck, and brisket, in one piece if possible
• •1 kg (2¼ lb) beef shank with marrow bone, cut into 5 cm / 2 in sections, bone left in for the marrow
• •2 l (8½ cups) cold water, roughly, to cover
• •200 g (7 oz) carrots, about 4 medium, peeled and left whole
• •200 g (7 oz) turnips, about 3 medium, peeled and quartered
• •3 whole leeks, white and pale green parts only, split lengthwise and rinsed well
• •2 whole yellow onions, one peeled and studded with 2 cloves; one halved and charred on a dry skillet
• •6 whole cloves, for studding the onion
• •2 whole celery ribs, with leaves if possible
• •1 whole bouquet garni, 6 parsley stems, 2 bay leaves, 2 sprigs thyme, 1 tsp black peppercorns tied in cheesecloth
• •20 g (¼ cup) coarse sea salt, plus more for the marrow, plus to taste
• •15 g (1 tbsp) Dijon mustard, for serving
• •12 whole cornichons, for serving, optional but traditional

Steps

1. 1 Place the beef and the shank pieces in a large stockpot, cover with cold water by 5 cm / 2 in, and bring slowly to a simmer. As soon as it reaches a boil, skim off every trace of gray foam that rises to the surface. This takes about 10 minutes and is the key to a clear broth.
2. 2 Pour off the water, rinse the meat under warm running water, and wash the pot clean. Return the meat to the pot and add 2 liters / 8½ cups cold water, the studded onion, the charred onion, celery, bouquet garni, and 20 g coarse salt. Bring just to a bare simmer.
3. 3 Partially cover and simmer very gently, just an occasional lazy bubble breaking the surface, skimming any remaining foam for the first hour. Cook for 2 hours total at this gentle simmer; the broth should remain clear and pale gold. Adjust salt at the end of cooking rather than during, so the broth stays clean-tasting.
4. 4 After 2 hours, add the carrots, turnips, and leeks. Continue to simmer gently for another 45 to 60 minutes, until the beef is fork-tender and the vegetables are cooked through but still hold their shape. The beef is properly done when a thin skewer slides into the shank with no resistance and the connective tissue has visibly softened.
5. 5 Lift the meat and vegetables from the pot and arrange on a warm platter; keep loosely covered. Strain the broth through a fine sieve into a clean pot, taste, and adjust salt. The marrow bones should be returned to the simmering broth for 5 minutes to gently warm the marrow through; do not let them boil hard or the marrow will dissolve.
6. 6 To serve the traditional way: place a slice of toasted country bread rubbed with a cut clove of garlic in each deep plate, ladle the clear broth over it (some cooks spread the marrow on the bread first), and serve as a first course. Then bring out the platter of sliced beef and vegetables with bowls of Dijon mustard, coarse salt, and cornichons on the side. Doneness cue: beef should read above 85°C / 185°F internal for safety and tenderness, and the marrow should be soft and just beginning to melt.