French
Pot-au-feu
A classic French beef and vegetable broth, gently simmered until the meat is tender and the stock is clear and fragrant. Serve the broth first if you like, then the beef, marrow, and vegetables with coarse salt, cornichons, and mustard.
Watch it made750g · 5:22
Ingredients
- Beef chuck or brisket500g
- Beef shank with bone300g
- Marrow bones2 small pieces
- Cold water1.75 litres
- Coarse sea salt1 1/2 tsp, plus more to serve
- Black peppercorns8
- Cloves2
- Yellow onion1, halved
- Carrots2, peeled and cut into large pieces
- Leeks2 small, white and pale green parts, well washed
- Turnips2 small, peeled and halved
- Celery stalk1, cut into large pieces
- Bouquet garni1, with thyme, bay leaf, and parsley stems
- Small waxy potatoes4
- Cornichonsto serve
- Dijon mustardto serve
- Toasted country bread2 slices, optional for marrow
Method
- Place the beef chuck or brisket and beef shank in a large pot and cover with the cold water.
- Bring very slowly to a bare simmer over medium-low heat, skimming off foam and impurities as they rise.
- Stud one onion half with the cloves and char the cut sides of both onion halves in a dry pan until deeply browned.
- Add the studded onion, charred onion half, salt, peppercorns, and bouquet garni to the pot.
- Keep the broth at a very gentle simmer, partly covered, for 2 hours, skimming occasionally and never allowing it to boil hard.
- Rinse the marrow bones, wrap the ends in cheesecloth if desired to keep the marrow in place, and add them to the pot.
- Add the carrots, leeks, turnips, and celery, then simmer gently for 45 minutes more.
- Add the potatoes and cook for another 25 to 30 minutes, until the vegetables are tender and the meat can be pierced easily with a knife.
- Lift out the meat, marrow bones, and vegetables, keeping them warm, then strain the broth through a fine sieve and adjust the seasoning.
- Slice the beef thickly and arrange it with the marrow bones and vegetables in shallow bowls or on a warm platter.
- Ladle over a little hot broth, serving the rest separately, and accompany with coarse salt, cornichons, Dijon mustard, and toasted bread for the marrow.
Common questions
Can I substitute other cuts of beef if I don’t have chuck, brisket, or shank?
Yes. Use well-marbled, collagen-rich cuts that tolerate long simmering, like beef short ribs, oxtail, or cross-cut beef shin. Avoid lean cuts such as sirloin; they dry out and won’t give the broth the same body.
How long does pot-au-feu take from start to finish, and how do I know it’s done?
Plan on about 3 to 3.5 hours total. It’s done when the beef is very tender but not falling apart, the vegetables are knife-tender, and the broth tastes full and lightly seasoned.
What are the most common mistakes when making pot-au-feu?
The biggest mistakes are boiling too hard, which clouds and toughens the broth, and adding vegetables too early so they turn mushy. Also don’t skip skimming; removing foam early helps keep the broth clean and clear.
How should I store leftovers, and does the broth need special handling?
Cool the pot quickly, then refrigerate meat, vegetables, and broth separately if possible. The broth will gel when cold; that’s normal and a good sign. Keep refrigerated up to 3 to 4 days or freeze for up to 3 months.
What’s the best way to serve pot-au-feu?
Serve the beef and vegetables in shallow bowls with hot broth ladled over or alongside. Pass coarse salt, mustard, and cornichons at the table. The marrow bones are often spread on toast, then eaten with a little flaky salt.