Only gently boiling
Strong cooking makes the broth cloudy and can dry out the meat. Small movements on the surface suffice for the long cooking time.
French Recipe
Pot-au-feu
This pot-au-feu begins with beef in cold water. Slow heating, careful foaming and quiet boiling create a clear, strong broth; vegetables and potatoes are added in a time-shifted 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 also broth and main dish. Several pieces of beef with bone give taste and different textures, while carrots, leeks, celery and turnips are added only in the last part of the cooking season. At the table there are sharp dijon-mustard, cornichons and coarse salt.
French Recipes
Dinner
Meat
Potatoes
Recipe
Pot-au-feu
Pot-au-feu cooks beef, bone marrow, root vegetables and leek slowly in a clear broth and serves broth and inlay separately or together.
Ingredients
6 servings
Method
-
1
Start broth
Place beef breast and calf in a large pot and cover with 3 litres of cold water. Heat slowly. Remove rising foam several times with a cell before boiling the liquid.
-
2
Add flavours
Roast the slices of an onion darkly in a dry pan. Add both onions, bouquet garni, pepper grains and first 1 tsp of salt to the meat.
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3
Cook meat quietly
All 2 hours can only be boiled very gently. The surface should hardly move. In between continue to foam and add little hot water if necessary.
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4
Add vegetables
Place carrots, leeks, celery and turnips in the pot and cook for another 40 to 45 minutes. Lift out softer vegetables a little earlier if needed.
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5
Cook potatoes and bone marrow
Cook potatoes separately in a slightly removed broth or salted water for 20 minutes. Gently place marker bones in the broth in the last 15 minutes.
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6
Arrange
Cut meat across the fiber and place on a plate with vegetables and potatoes. Season the broth and serve separately or above the inlay. Add dijon-mustard, cornichons and coarse salt.
Kitchen know-how
Tips for Pot-au-feu
Two courses from a pot
The clear broth can be served first with bread. Meat, vegetables and potatoes then follow with mustard and cornichons as main dish.
Variations
How to adapt this recipe
In addition, add 400 g of oxtail or a piece of transverse rib. Different pieces give the broth more depth and provide varied textures.
Heat remaining broth with small sliced meat and vegetables. Cook vermicelli or pearl barley separately and complement only when serving.
Nutrition per serving
650kcal
39.0 gCarbohydrates
53.0 gProtein
31.0 gFat
Values are estimates per serving 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. The ascending foam can also be removed more easily.
The liquid must only boil gently. Drain foam and excess fat regularly and do not stir the pot contents unnecessarily.
A mixture of beef breast, beef shin, leg disc, transverse rib or ox tail is ideal. Pieces with bones and connective tissue give the broth depth 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 cold with vinaigrette, for hachis parmentier or as soup insert. The broth can be used for sauces, risotto or a noodle soup.
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