A quintessential French Pot-au-Feu featuring tender beef and a medley of root vegetables simmered slowly to create a rich, flavorful broth. This classic, rustic dish is ideal for a comforting weekend meal or a special family gathering. Ready in 3 hours 30 minutes with deeply satisfying and nourishing qualities.
Ingredients
Directions
Sear Beef (Optional but Recommended): In a large Dutch oven or heavy-bottomed pot, sear the beef chunks over medium-high heat for a few minutes on each side until browned. This adds depth of flavor. Remove beef and set aside.
Start Broth: Add the cold water to the pot. Add the seared beef, marrow bones (if using), onion studded with cloves, bay leaves, black peppercorns, and thyme sprig. Bring to a gentle simmer over medium heat.
Skim Impurities: As the liquid simmers, foam and impurities will rise to the surface. Crucial Step: Skim this foam off frequently with a ladle or spoon during the first 20-30 minutes to ensure a clear broth.
Add Vegetables & Simmer: Once most of the impurities are skimmed, add the carrots, leeks, and celery to the pot. Reduce the heat to low, cover partially, and let simmer gently for at least 2.5 to 3 hours, or until the beef is fork-tender.
Adjust Seasoning: Remove the beef and vegetables from the broth with a slotted spoon. Strain the broth through a fine-mesh sieve to remove any solids. Skim off any excess fat from the broth if desired. Season the broth generously with coarse sea salt to taste.
Serve: Slice the beef into serving pieces. Arrange the beef and vegetables in deep bowls. Ladle the hot, clear broth over the meat and vegetables.
Garnish with fresh chopped parsley before serving. Offer Dijon mustard and cornichons on the side for an authentic French experience.
Perfect Pot-au-Feu Recipe
Serves: 6 People
Prepare Time: 45
Cooking Time: 3 Hours 30
Calories: 550
Difficulty:
Medium
A quintessential French Pot-au-Feu featuring tender beef and a medley of root vegetables simmered slowly to create a rich, flavorful broth. This classic, rustic dish is ideal for a comforting weekend meal or a special family gathering. Ready in 3 hours 30 minutes with deeply satisfying and nourishing qualities.
Ingredients
Directions
Sear Beef (Optional but Recommended): In a large Dutch oven or heavy-bottomed pot, sear the beef chunks over medium-high heat for a few minutes on each side until browned. This adds depth of flavor. Remove beef and set aside.
Start Broth: Add the cold water to the pot. Add the seared beef, marrow bones (if using), onion studded with cloves, bay leaves, black peppercorns, and thyme sprig. Bring to a gentle simmer over medium heat.
Skim Impurities: As the liquid simmers, foam and impurities will rise to the surface. Crucial Step: Skim this foam off frequently with a ladle or spoon during the first 20-30 minutes to ensure a clear broth.
Add Vegetables & Simmer: Once most of the impurities are skimmed, add the carrots, leeks, and celery to the pot. Reduce the heat to low, cover partially, and let simmer gently for at least 2.5 to 3 hours, or until the beef is fork-tender.
Adjust Seasoning: Remove the beef and vegetables from the broth with a slotted spoon. Strain the broth through a fine-mesh sieve to remove any solids. Skim off any excess fat from the broth if desired. Season the broth generously with coarse sea salt to taste.
Serve: Slice the beef into serving pieces. Arrange the beef and vegetables in deep bowls. Ladle the hot, clear broth over the meat and vegetables.
Garnish with fresh chopped parsley before serving. Offer Dijon mustard and cornichons on the side for an authentic French experience.
