Pot-au-Feu
A gelatinous cut and a leaner cut of beef simmered gently for hours with marrow bones and root vegetables, served in two courses — broth first over toasted bread, then the meat and vegetables with mustard and cornichons.
Meat
⚠ Contains: Mustard, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 lbs beef shin or shank, bone-in
- 1.5 lbs beef brisket
- 2 marrow bones
- 4 carrots, halved
- 2 leeks, halved
- 1 turnip, quartered
- 1 onion, halved and studded with cloves
- 2 celery stalks
- 2 bay leaves
- Coarse salt, mustard, and cornichons, to serve
- Toasted bread, to serve
Steps
- Place the beef shin, brisket, and marrow bones in a large pot and cover generously with cold water.
- Bring slowly to a boil, skimming off the foam and fat that rise to the surface.
- Add the studded onion and bay leaves, reduce to a very gentle simmer, and cook for 2.5 to 3 hours.
- Add the carrots, leeks, turnip, and celery, and continue simmering for another 45-60 minutes, until the vegetables and meat are tender.
- Serve the broth first, ladled over toasted bread.
- Follow with the sliced meat and vegetables, seasoned with coarse salt and served with mustard and cornichons.