World Flavors Cookbook

Pot-au-Feu

The soul of French home cooking — a classic "pot-on-the-fire" boiled beef and vegetable stew served in two stages: the broth first, then the meat and marrow.

Cuisine: France

Ingredients

• 2kg beef chuck or brisket
• 4 beef marrow bones
• 6 large carrots, 4 turnips, 3 leeks
• 1 large onion studded with 4 cloves
• 1 bouquet garni (thyme, bay leaf, parsley)
• 6 potatoes, added in the last 30 min
• Coarse sea salt, Dijon mustard, horseradish

Instructions

1. Place meat and marrow bones in a large pot. Cover with cold water. Bring to a boil and skim the foam.
2. Add onion, bouquet garni, and salt. Simmer gently for 3 hours.
3. Add carrots, turnips, and leeks. Simmer for another 45 minutes.
4. Add potatoes and cook until tender.
5. Traditionally, serve the broth first as a soup, then the meat and vegetables with mustard and marrow on toast.