French
Pot-au-feu
Beef simmered with winter vegetables
Cuts of beef simmered slowly with leeks, carrots, turnips and potatoes. The broth is served first, the meat with mustard, gherkins and coarse salt.
- Serves 6
- Prep 30 min
- Cook 3 h 30 min
- Total 4 h
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Ingredients
15 items · serves 6- 800 g beef for pot-au-feu (paleron or gîte)
- 600 g beef short ribs (plat de côtes)
- 2 marrow bones (optional)
- 1 onion, studded with 2 cloves
- 2 whole cloves
- 6 carrots, peeled
- 3 leeks, trimmed and washed
- 3 turnips, peeled and halved
- 2 celery sticks
- 800 g potatoes, peeled
- 1 bouquet garni (thyme, bay leaf, parsley)
- 10 black peppercorns
- 1 tbsp coarse sea salt, plus more to serve
- Dijon mustard, to serve
- 1 jar gherkins (cornichons), to serve
Contains: celery, mustard. Check product labels: brands differ.
Steps
5 steps- 1Put the beef, short ribs, onion with cloves, bouquet garni, peppercorns and coarse salt in a very large pan with 4 litres of cold water. Bring slowly to a simmer and skim off the foam.
- 2Simmer very gently, barely bubbling, for 2 hours 30 minutes.
- 3Add the carrots, the leeks tied in a bundle, the turnips and the celery and simmer for 30 minutes more. Add the marrow bones, if using, for the last 20 minutes.
- 4Cook the potatoes separately in a ladle of the broth topped up with water, for about 20 minutes, so they do not cloud the broth.
- 5Taste the broth for salt. Serve it first, in bowls, then the sliced meat and vegetables with mustard, gherkins and coarse salt.