Name: Pot-au-Feu: French Boiled Beef Dinner with Carrots, Leeks and Turnips
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: French
Ingredients: 2 lb (900 g) beef chuck roast, tied or in 2 pieces; 1 lb (450 g) bone-in beef short ribs; 2 beef marrow bones; 12 cups (2.8 L) cold water; 1 large onion, peeled and studded with 2 whole cloves; 1 bouquet garni: 4 thyme sprigs, 2 bay leaves and a handful of parsley stems, tied together; 8 black peppercorns; 1 tbsp coarse salt, plus more to taste; 6 carrots, peeled and cut into thirds; 3 turnips, peeled and quartered; 4 leeks, white and light green parts, trimmed, halved and rinsed well; 6 small waxy potatoes, scrubbed; Dijon mustard, cornichons and coarse salt, for serving

Description

Pot-au-feu is a legendary French boiled dinner. Beef and root vegetables simmered gently in water until the meat is tender and the broth turns rich and clear.

Ingredients

Units

2 lb (900 g) beef chuck roast, tied or in 2 pieces
1 lb (450 g) bone-in beef short ribs
2 beef marrow bones
12 cups (2.8 L) cold water
1 large onion, peeled and studded with 2 whole cloves
1 bouquet garni: 4 thyme sprigs, 2 bay leaves and a handful of parsley stems, tied together
8 black peppercorns
1 tbsp coarse salt, plus more to taste
6 carrots, peeled and cut into thirds
3 turnips, peeled and quartered
4 leeks, white and light green parts, trimmed, halved and rinsed well
6 small waxy potatoes, scrubbed
Dijon mustard, cornichons and coarse salt, for serving

Instructions

Put the chuck and short ribs in a large (10-quart) stockpot and cover with the cold water. Bring slowly to a gentle simmer over medium heat, skimming off the foam that rises, for about 15 minutes.

Add the clove-studded onion, bouquet garni, peppercorns and coarse salt. Simmer gently, partly covered, for 2 hours.

Add the carrots and turnips and simmer for 30 minutes. Add the leeks, tied in a bundle with kitchen string, and the marrow bones, and simmer for 30 minutes more, until the beef is tender and a fork slides in easily. If it is not, keep simmering and test every 15 minutes.

Meanwhile, cook the potatoes in a separate pot of salted water for 25 to 30 minutes, until tender. This keeps the broth clear.

Lift out the beef and vegetables. Fish out the bouquet garni and the clove-studded onion and discard them. Strain the broth and taste for salt.

Slice the beef against the grain. Serve the broth first, then the beef and vegetables with the mustard, cornichons and coarse salt.

Notes

Keeps 4 days in the fridge. Store the broth separately from the meat and vegetables, and reheat the broth to a simmer.
Slow cooker (7 quarts or larger, with 8 cups of water): cook everything but the potatoes on low for 8 hours. Pressure cooker: 50 minutes at high pressure for the meat, then add the vegetables for 5 minutes.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Comforting Soups
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 560
Fat: 28 g
Carbohydrates: 28 g
Protein: 48 g