French

Pot-au-Feu

Name: Pot-au-Feu
Total time: 270 min
Yield: 8 servings
Cuisine: French
Ingredients: 3 lbs beef brisket or chuck roast; 2 large marrow bones; 4 carrots (cut into large chunks); 4 leeks (white parts only); 3 turnips (quartered); 1 onion (studded with 3 cloves); 1 bouquet garni; coarse salt; Dijon mustard

France's most nourishing dish — beef, marrow bones, and root vegetables simmered for hours into a deeply golden, restorative broth.

270 minutes

Serves 8

Main

Contains common allergens

mustard

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Instructions

6 steps

1
Tie the beef with kitchen twine so it holds its shape. Place it in a very large heavy-bottomed pot and cover entirely with cold water.

2
Bring slowly to a boil over medium heat. Carefully skim off all the gray scum that rises to the surface to ensure a clear broth.
3
Once skimmed, add the clove-studded onion, bouquet garni, a tablespoon of coarse salt, and peppercorns. Lower the heat, cover partially, and simmer gently for 2.5 hours.
4
Add the marrow bones and the prepared carrots, leeks, and turnips to the pot.
5
Continue to simmer very gently for another 1 to 1.5 hours, until the meat is exceedingly tender and the vegetables are cooked through but not mushy.
6
Carefully remove the meat and vegetables to a warm platter. Strain the broth and serve it first as a soup, followed by the meat and vegetables accompanied by the marrow, coarse salt, cornichons, and strong Dijon mustard.

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