Just gently simmer
Strong cooking makes the broth cloudy and can dry out the meat. Small movements on the surface are sufficient for the long cooking time.
French Recipe
Pot-au-feu
This pot-au-feu starts with beef in cold water. Slow heating, careful skimming and low boiling results in a clear, strong broth; vegetables and potatoes are added in a delayed manner.
Total time
3 hr 45 min
Calories
650 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
French beef pot with root vegetables
Pot-au-feu is both broth and main course. Several pieces of boneless beef add flavour and texture, while carrots, leeks, celery and turnips are added only in the last part of the cooking time. At the table, they are accompanied by spicy Dijon mustard, gherkins and coarse salt.
French Recipes
Dinner
Meat
Potatoes
Recipe
Pot-au-feu
Pot-au-feu slowly cooks beef, bone marrow, root vegetables and leeks in a clear broth and serves the broth and garnish separately or together.
Ingredients
6 servings
Method
-
1
Add stock
Place the beef breast and the beef fillet in a large saucepan and cover with 3 l of cold water. Heat slowly. Remove the rising foam several times with a ladle before the liquid comes to the boil.
-
2
Add flavours
Roast the cut sides of an onion in a dry pan until dark. Add both onions, bouquet garni, peppercorns and 1 tsp salt to the meat.
-
3
Cook meat quietly
Let everything simmer very gently for 2 hours. The surface should hardly move. In between, continue to skim and add a little hot water if necessary.
-
4
Add vegetables
Put the carrots, leeks, celery and beets in the pot and cook for a further 40 to 45 minutes. If necessary, remove the softer vegetables a little earlier.
-
5
Cook the potatoes and marrow bones
Cook the potatoes separately in a little removed broth or salted water for 20 minutes. Carefully add the marrow bones to the broth for the last 15 minutes.
-
6
Serve
Cut meat crosswise to the fibre and arrange on a platter with vegetables and potatoes. Season the stock and serve separately or over the garnish. Add Dijon mustard, gherkins and coarse salt.
Kitchen know-how
Tips for Pot-au-feu
Two courses from one pot
The clear broth can be served first with bread. Meat, vegetables and potatoes follow with mustard and gherkins as a main course.
Variations
How to adapt this recipe
Add 400 g oxtail or a piece of transverse rib. Different pieces give the broth more depth and provide a varied texture.
Heat the remaining stock with finely chopped meat and vegetables. Cook vermicelli or barley separately and add them when serving.
Nutrition per serving
650kcal
39.0 gCarbohydrates
53.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pot-au-feu
During slow heating, soluble flavours gradually pass into the broth, and the rising foam is also easier to remove.
The liquid must boil only gently. Skim off foam and excess fat regularly and do not stir the contents of the pot unnecessarily.
A mixture of beef breast, beef shin, leg disc, transverse rib or oxtail is ideal. Pieces of bone and connective tissue give strength to the broth and become tender during long cooking.
Potato starch can cloud the clear broth. Separate cooking keeps it clean and at the same time prevents the potatoes from falling apart between the meat pieces.
Meat is suitable cold with vinaigrette, for Hachis parmentier or as a soup. The broth can be used for sauces, risottos or a noodle soup.
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