Traditional French Boiled Beef
Ingredients
- 600 gBeef chuck (in large chunks)
- 600 gBeef shank (with bone)
- 4 pcCarrot (peeled and halved)
- 3 pcLeek (cleaned and tied)
- 3 pcNavet (translated from French) (cut into quarters)
- 4 pcPotato (peeled)
- 1 pcYellow onion (peeled)
- 2 pcClove
- 2 pcGarlic (degermed and crushed)
- 1 pcBouquet garni
- 10 pcBlack peppercorns
- 1 tbspGray sea salt
- 3 LMineral water
- 4 pcMarrow bone (rinsed)
Method
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.
- 1
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
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
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its broth. The broth can be degreased once cold.
