Traditional French Boiled Beef

Tender beef that falls apart with a fork, swimming in a clear, fragrant broth. The vegetables are soft to the core, infused with the juices of the meat and herbs.

• Prep: 30 min
• Cook: 180 min
• Difficulty: Easy
• Calories: 1328
• Protein: 112 g
• Carbs: 53 g
• Fat: 73 g

Ingredients

• 600 g Beef chuck ( in large chunks )
• 600 g Beef shank ( with bone )
• 4 pc Carrot ( peeled and halved )
• 3 pc Leek ( cleaned and tied )
• 3 pc Navet (translated from French) ( cut into quarters )
• 4 pc Potato ( peeled )
• 1 pc Yellow onion ( peeled )
• 2 pc Clove
• 2 pc Garlic ( degermed and crushed )
• 1 pc Bouquet garni
• 10 pc Black peppercorns
• 1 tbsp Gray sea salt
• 3 L Mineral water
• 4 pc Marrow bone ( rinsed )

Instructions

1. Blanch the meat

   Place the chuck and shank in a large pot. Cover with cold water and bring to a boil. Boil for 5 minutes to let impurities rise, then drain and rinse the meat with clean water.

2. Start the broth

   Put the rinsed meat back into the clean pot with 3 liters of water. Add the onion studded with cloves, crushed garlic, bouquet garni, and peppercorns. Bring to a simmer.

3. Slow cooking and skimming

   Cook over very low heat for 2 hours. The liquid should just simmer. Regularly remove the gray foam on the surface with a spoon to keep the broth clear.

4. Add the vegetables

   Add the carrots, turnips, and tied leeks. Season with sea salt. Continue cooking for 30 minutes until the vegetables are tender under the point of a knife.

5. Finish with potatoes and marrow bones

   Submerge the potatoes and marrow bones in the broth. Cook for another 20 minutes. The meat should shred easily and the broth should be rich in flavor.

Chef's tips

• The secret to a clear broth is never to reach a rolling boil: the water should just 'shiver'.
• Serve the meat with strong mustard and some pickles to cut through the richness.

Storage

Keeps for 3 days in the refrigerator in its broth. The broth can be degreased once cold.