Traditional French Pot-au-Feu
⏳ Time
5 hours
🥕 Ingredients
16
🍽️ Servings
10
Description
Pot-au-feu is a traditional French stew made with beef and vegetables. At the same time, it is also a soup, as the consistency of pot-au-feu is often not particularly thick. Moreover, it is often eaten in the same way as, for example, shurpa or kufta-bozbash: vegetables separately, broth separately. In other words, both the first and second courses in one serving.
Ingredients
- Beef Shank - 0 lbs
- Beef - 0 lbs
- Thick Beef Rib - 0 lbs
- Veal with Marrow Bone - 0 lbs
- Ground clove - 4 pieces
- Onion - 1 piece
- Bouquet Garni - 1 bunch
- Bay leaf - 2 pieces
- Salt - 1 tablespoon
- Celery stalk - 5 pieces
- Carrot - 25 oz
- Leek - 3 pieces
- Turnips - 25 oz
- New Potatoes - 25 oz
- French Baguette - 1 piece
- Spices - to taste
Step by Step guide
Step 1
Wrap the marrow bone in cheesecloth and tie it up, tightly tie the shanks and other meat with kitchen twine so that the meat does not fall apart during cooking.
Step 2
Place all beef parts at the bottom of a pot, cover with water, bring to a boil, skim off the foam, and reduce the heat.
Step 3
Cut the onion in half without peeling it.
Step 4
Insert the cloves into the onion halves, and roast the onion cut side down in a dry skillet until dark brown.
Step 5
Add the onion to the pot with the meat. Also add the bouquet garni, allspice, and bay leaves. Simmer on low heat for 2.5 hours. Add salt.
Step 6
Chop the celery, carrot, and leek coarsely, and cut the turnip and potatoes in half.
Step 7
Place each type of vegetable separately in a cheesecloth bag.
Step 8
Cook them in the broth for 30–40 minutes. Once the vegetables are soft, remove them from the pot before they turn to mush.
Step 9
When all the vegetables are ready, strain the broth through a sieve lined with cheesecloth. Discard the onion and bouquet garni.
Step 10
Serve the pot-au-feu separately: spread the bone marrow on toasted bread.
Step 11
In large plates, arrange the cooked vegetables and pieces of meat, and pour the rich meat broth into small deep bowls.
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