frenchMain ingredients
Recipe
Ingredients
- 500 g beef shank
- 500 g short rib
- 500 g beef chuck
- 3 marrow bone(s)
- 500 g carrot(s)
- 500 g turnip(s)
- 500 g potato(es)
- 2 leek(s)
- 2 onion(s)
- 1 sprig(s) thyme
- 2 bay leaf(s)
- 4 clove(s)
Instructions
Preparing the ingredients:
- 1Prepare all the vegetables by peeling them and cutting them into large pieces.
- 2Peel the onions and stud each one with 2 cloves.
Preparing the pot-au-feu:
- 3In a large pot or Dutch oven, place the pieces of meat and cover with cold water.
- 4Put over medium heat and bring to a boil.
- 5Once boiling, reduce the heat and let simmer.
- 6Regularly skim off the impurities from the surface of the broth.
- 7Put the marrow bones in a saucepan with 1 tablespoon of salt and bring to a boil.
- 8Reduce the heat and simmer for 10 minutes.
- 9Place the blanched marrow bones in the broth.
- 10Add the onions, bay leaves, thyme, pepper, and 1 tablespoon of salt.
- 11Simmer the broth for at least 3 hours.
- 12After 3 hours of cooking, add a little water to the broth.
- 13Add the carrots, turnips, and leeks.
- 14Place the potatoes on top and let simmer.
- 15Remove the potatoes after 45 minutes of cooking.
- 16Simmer the broth for at least 1 more hour before serving.
About this dish
Pot-au-feu is a traditional French dish, an emblem of culinary comfort. It's a kind of simmered stew, made with various cuts of beef (such as cheek, oxtail, chuck, or shank) and a variety of root vegetables such as carrots, turnips, leeks, potatoes, and often an onion studded with cloves. A bouquet garni is also added to flavor the broth. The meat and vegetables are cooked slowly over low heat in a large amount of water, giving a rich, flavorful broth. Served hot, this dish is often accompanied by coarse salt, mustard, and sometimes pickles. Pot-au-feu is appreciated for its simplicity, its conviviality, and its comforting flavors, embodying the essence of traditional French family cooking.
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