POT-AU-FEU
A clear vegetable soup is a gentle reminder that good food doesn’t need to be fancy..
Pot-au-feu is a tradition that has brought warmth to French kitchens for centuries. At first glance, it seems simple - just beef and vegetables gently simmered in water. But given time, it transforms into something far more nuanced and rewarding. It’s a preparation that keeps on giving; a deeply flavoured broth that can become a classic onion soup, and a hearty second course to follow. Serve with Dijon mustard, cornichons, pickled vegetables, and any extra condiment you like to have with the meat.
INGREDIENTS
Serves: 6 | Prep: 30 MIN | Cooking time: 3 HRS
For the meat and broth:
1.5 kg mixed beef cuts (chuck, oyster blade/flat iron, short ribs, shin, or shank)
200 g (7 oz) chicken wings
2 L (2.6 qt) cold water, plus 300 ml (about1 cup) extra for clarifying the broth
2 tsp salt (about 12 g)
⅓ tsp black peppercorns (about 3–4 whole)
1 onion, halved and studded with 2 cloves
1 bouquet garni (parsley stems, thyme, bay leaf tied together)
For the vegetables:
2 carrots
2 turnips
2 leeks
1 parsnip
1 celery branch
For serving:
Dijon mustard
Cornichons and assorted pickled vegetables
Extra coarse sea salt
MISE EN PLACE
Wash, peel, and cut the vegetables into large chunks and prepare the bouquet garni (parsley stems, thyme, bay leaf tied together). Halve the onion, stud it with cloves, and lightly char the cut sides.
Tie the meat together with butcher’s string so it holds its shape while cooking.
Method
Place the beef, chicken wings, and marrow bone in a large stockpot and cover with cold water. Slowly bring to a gentle boil. A few minutes after the water starts to boil, skim away any foam or impurities that rise to the top. Pour in about 150 ml (½ cup) cold water to stop the boil.
Wait for the pot to come back to a simmer, skim again, and repeat this process one more time. (This old technique, described by Jules Gouffé in his Livre de Cuisine, ensures a beautifully clear broth.)
Reduce the heat so the broth barely simmers. Add the salt, peppercorns, clove-studded onion, and bouquet garni. Let the meat cook very gently for about 2 hours, skimming the surface from time to time.
After 2 hours, add the carrots, leeks, turnips, parsnip, and celery. Continue to simmer for another hour, or until the meat is fork-tender and the vegetables are soft but still holding their shape.
When done, carefully lift out the meat and vegetables. Strain the broth through a fine sieve to make it clear. Taste and adjust seasoning with a little more salt if needed.
Serving
Start with serving the Meat and Vegetables. Arrange the beef and vegetables on a platter. Bring to the table with Dijon mustard, cornichons, pickled vegetables, and any extra condiment you like to have with the meat.
The next day, use the leftover broth (Le Bouillon) to make an authentic French onion soup. Try our recipe and replace the stock with the bouillon from the pot-au-feu.
Going further. Use any leftover beef to make an excellent base for various preparations, such as croquettes, meat balls or the famous hachis Parmentier (the French version of cottage pie). Nothing goes to waste.