Pot-au-feu (France)
Pot-au-feu is a classic French stew, often regarded as the ultimate comfort food in France. The name translates to “pot on the fire,” reflecting its simple origins as a dish traditionally cooked slowly over the hearth. This hearty meal is made with tender cuts of beef, simmered with a variety of root vegetables such as carrots, leeks, turnips, and potatoes, all flavoured with aromatic herbs and spices. Traditionally, the broth is served as a starter, followed by the meat and vegetables as the main course.
Ingredients: Beef
- 500g of brisket rib plate
- 500g of beef shoulder
- 500g of beef chuck
- 500g of beef collar
- Marrow bones (1 per person)
Veggies
- 3 onions
- 3 parsnips
- 3 carrots (big ones)
- 3 leeks
- Around 3 potatoes per persons
The condiments:
- 4 pieces of garlic
- Clove
- Thyme and bay leaf
- Black peppercorns
- Salt
Step 1
Place the bones in cold water and change the water several times until it runs clear.
Step 2
Cut the beef collar into small to medium pieces, and string the shoulder and chuck pieces to keep them together during cooking.
Step 3
Peel and clean all the vegetables except the potatoes. Cut them into large pieces. For the leeks, slice them in half lengthwise and then into large sections, keeping some length. Reserve the green, non-edible part of the leeks.
Step 4
Clean the meat thoroughly to reduce the amount of foam that will form during cooking.
Step 5
Crush the garlic cloves and place some peppercorns and cloves in a round tea infuser. Add this to the casserole along with the thyme and bay leaf, tied together with string. Tie the green part of the leeks with string and add to the casserole with the other condiments. Layer the vegetables on top, followed by the meat.
Step 6
Cover everything with cold water and bring it to a gentle simmer over low heat. (This is key to a good pot-au-feu!)
Step 7
As the water heats, foam will form from the coagulation of the proteins. You can skim off about half of this foam if desired, but some of it will dissolve naturally.
Step 8
Cover the casserole and let it cook slowly for 3.5 to 4 hours on low heat. Add salt to the stock halfway through the cooking process.
Step 9
While the pot-au-feu is cooking, peel and cook the potatoes separately.
Step 10
The shoulder and chuck will be done about 30 minutes before the other cuts of meat. You can either remove them early or leave them in for a creamier texture while keeping the other cuts chewier.
Step 11
Once the cooking is finished, remove the meat and bones. Boil the bones gently for an additional 10 minutes, then turn off the heat and let them rest for 10 minutes.
Remove the bones, meat, and vegetables, and strain the stock to remove the aromatics, saving the garlic at this stage.
Step 12
Return the meat, vegetables, and bones to the stock. The pot-au-feu is now ready to serve!
Step 13
To serve, place some potatoes, a little of each vegetable, and pieces of meat on a plate, along with one bone. You can serve the stock separately with the meat in a small bowl or cook some vermicelli pasta in the stock as a first course. I recommend enjoying the pot-au-feu with whole grain Dijon mustard, either store-bought or homemade (I have a great recipe for making your own condiments!).