Traditional Pot-au-feu

Beef pieces that fall apart with a fork in a clear, fragrant broth. The vegetables are tender, soaked in the juices of the meat and marrow.

• Prep time: 30 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 1246
• Protein: 104 g
• Carbs: 50 g
• Fat: 69 g

Ingredients

• 533.3 g Beef chuck ( whole )
• 533.3 g Beef shank ( on the bone )
• 4 piece Carrot ( peeled )
• 2.7 piece Navet (translated from French) ( halved )
• 2 piece Leek ( cleaned and tied )
• 4 piece Potato ( peeled )
• 1.3 piece Yellow onion ( peeled )
• 1.3 piece Clove
• 1.3 piece Garlic ( degermed )
• 0.7 piece Bouquet garni
• 6.7 piece Black peppercorns
• 0.7 tbsp Gray sea salt
• 4 piece Marrow bone ( ends rubbed with coarse salt to keep the marrow in place )

Instructions

1. Cold start

   Place the beef chuck and shank in a large pot. Cover with cold water (about 5 liters). Bring to a slow boil. Starting cold helps extract maximum flavor for the broth.

2. Rigorous skimming

   As soon as it starts to boil, a gray foam rises: this is albumin. Carefully remove it with a skimmer until the liquid is perfectly clear. This is the secret to a clear broth.

3. Aromatic garnish

   Stud the onions with the cloves. Add them to the pot with the garlic, bouquet garni, peppercorns, and sea salt. Reduce the heat: it should just simmer, not boil hard.

4. First cooking

   Simmer for 2 hours. The meat will begin to soften but still hold its shape.

5. Vegetables and finishing

   Add the carrots, turnips, tied leeks, potatoes, and marrow bones. Continue cooking for 1 hour. When the tip of a knife sinks into the meat like butter, it's ready. Serve the marrow on toasted bread.

Chef's tips

• Never let it boil vigorously, or the broth will turn cloudy.
• For a darker broth, char half an onion in a pan before adding it.
• Enjoy leftovers cold with a heavy mustard vinaigrette.

Storage

Keeps for 3 days in the fridge in its broth. Remove the solidified fat layer from the surface before reheating.