Pot-au-Feu
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The Tale of Pot-au-Feu
Story updated
Pot-au-Feu, beef and vegetables simmered slowly in one pot, is considered the quintessential French home-cooking dish, with roots stretching back centuries as an everyday peasant meal. Its enduring popularity across French households of every class has made it something of a symbol of French domestic cooking itself.
Ingredients
Scale:· 6 servings
- 2 lbs beef short rib
- 1 lb beef shin with bone
- 2 marrow bones
- 4 carrots, halved
- 2 turnips, quartered
- 3 leeks, halved
- 2 celery stalks
- 1 onion studded with 2 cloves
- 1 bay leaf
- 4 sprigs thyme
- Coarse salt and peppercorns
- Dijon mustard and cornichons, for serving
Instructions
- 1Place beef and bones in a large pot, cover with cold water, and bring to a boil, skimming scum.
- 2Add the studded onion, bay leaf, thyme, salt, and peppercorns, and simmer partially covered 2 hours.
- 3Add carrots, turnips, leeks, and celery, and simmer 45 minutes more until vegetables and meat are tender.
- 4Remove meat and vegetables and keep warm.
- 5Strain and season the broth to taste.
- 6Serve the broth first as a course, followed by the meat and vegetables with mustard and cornichons.
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