Pot-au-Feu

Name: Pot-au-Feu
Total time: 4 h
Yield: 8
Cuisine: French
Ingredients: 1.8 kg Beef shin, brisket and short rib, in large pieces; 4 pieces Marrow bones; 6 Carrots, whole; 4 Turnips, halved; 4 Leeks, tied in a bundle; 2 Celery stalks; 1 Onion, halved and charred cut-side down in a dry pan; 3 Cloves, stuck into the onion; 1 bundle Bay, thyme and parsley stalks, tied; 10 / 1 tbsp Black peppercorns and coarse salt; for 8 Dijon mustard, cornichons and coarse salt, to serve

Beef and root vegetables simmered for hours in water that becomes broth — served as two courses from one pot, the clear soup first and the meat after, with mustard and coarse salt.

Sumber

Resipi oleh French home kitchens · 🏺 Tradisional · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

France · beef and vegetables simmered in broth — An ownerless traditional dish, so no cook is credited. The cited article confirms pot-au-feu as a French dish of beef slowly simmered with vegetables and aromatics, where the broth and the meat are served separately. The three-cut rule, the cold-water start, the skimming window and the vegetable timing are this book's own.

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Put the meat and bones in a large pot, cover with COLD water by 5 cm, and bring very slowly to a bare simmer over 40 minutes.
💡 Cold water and a slow climb. Meat dropped into boiling water seizes and seals, and the broth stays thin — the whole point here is that the flavour comes OUT of the meat and into the water.
Skim the grey foam off carefully for the first 20 minutes, until only clear liquid rises.
💡 This is the whole difference between a clear broth and a cloudy one. Once vegetables go in you cannot skim properly any more, so it has to be done now.
Add the charred onion with its cloves, the herb bundle, peppercorns and salt. Simmer, never boiling, for 2 hours 30 minutes.
Add the carrots, turnips, celery and leeks and cook 40 minutes more, until a knife slides into the carrot.
Lift everything out onto a warm platter. Strain the broth through a fine sieve or a cloth.
Serve the broth first in bowls, then the meat and vegetables with mustard, cornichons and coarse salt.

💡 Petua

The marrow is the prize. Scoop it out with a small spoon onto toast, salt it, and hand it round before anything else.
The leftover broth is the base for half of French home cooking — soups, risotto, braises. Freeze it flat and it lasts months.