Traditional Pot-au-feu
Ingredients
- 533.3 gBeef chuck (whole)
- 533.3 gBeef shank (on the bone)
- 4 pcCarrot (peeled)
- 2.7 pcNavet (translated from French) (halved)
- 2 pcLeek (cleaned and tied)
- 4 pcPotato (peeled)
- 1.3 pcYellow onion (peeled)
- 1.3 pcClove
- 1.3 pcGarlic (degermed)
- 0.7 pcBouquet garni
- 6.7 pcBlack peppercorns
- 0.7 tbspGray sea salt
- 4 pcMarrow bone (ends rubbed with coarse salt to keep the marrow in place)
Method
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.
- 1
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
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
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
Simmer for 2 hours. The meat will begin to soften but still hold its shape.
- 5
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in its broth. Remove the solidified fat layer from the surface before reheating.
