Boiled Beef and Vegetables | POT-AU-FEU
Course: MainServings
4
peopleCooking time
3
hoursExperience the warmth of traditional French cuisine with this Authentic Pot au Feu recipe. A hearty stew that combines succulent beef cuts, a variety of root vegetables, and a rich broth, perfect for a cozy family dinner. The dish is often accompanied by zesty condiments and crusty grilled bread, and the optional Sauce Robert adds a gourmet touch. Ideal for anyone looking to recreate an iconic French classic at home.
Ingredients
- Pot au Feu
500g rump/stewing beef
500g beef shank (cross cuts)
500g short ribs
a few beef bones cut into small pieces
300g chicken pieces/carcass/giblets
1 large onion (peeled, left whole, studded with 3 or 4 cloves)
3 leeks
2 turnips
2 small parsnips
3 or 4 small carrots
2 sticks of celery
1 herb bouquet: thyme, parsley, bay
2 cloves of garlic
12 peppercorns
salt
cabbage (optional)
- Sauce Robert
1 medium onion
1 tablespoon of butter
1 teaspoon of flour
250ml beef stock or bouillon
200ml dry white wine
1 tablespoon of mustard
a pinch of salt and pepper
a pinch of sugar
meat glaze (if available)
Directions
- Pot au Feu
- Cut the beef bones into reasonably small pieces and brown them in a very hot oven. Once browned, add into a pot, cover with water and simmer for 12-24 hours, skimming off any froth and fat that rises to the top.
- Tie the meats with some string and arrange them on the bottom of a pot. Pour in the bone broth to cover the meats by a couple inches. Bring the liquid to the boil very steadily over half an hour, again skimming off any impurities that rise.
- Repeat the skimming process a couple more times by adding in a little cold water to bring it back to a simmer and encourage more impurities to rise. Add in a couple of generous pinches of salt. Cover with a lid slightly ajar and allow to very gently simmer for a total of 3 hours.
- Peel the carrots, turnips, leek, and parsnips then after the first 2 hours add them into the pot with the celery (cut to a similar size as the leek), onion, garlic, peppercorns and herb bouquet. Add more water to cover if necessary. Leave to gently simmer for the final hour.
- Strain the broth from the meats and vegetables. The broth is served as a soup starter. Serve the meat and veg with sauce robert poured on top. The cornichons, mustard/horseradish, coarse sea salt, and thin slices of grilled bread are all served on the side.
- Sauce Robert
- Finely dice the onion and very gently sweat in some butter, with a pinch of salt, without colouring for half an hour until yellowing and melted.
- Sprinkle flour over top, stir and cook over a low heat for 5 minutes. Add in the wine and reduce by half, then add stock/bouillon. Simmer for half an hour, skimming the surface as you go.
- Add in the meat glaze if available. Add in the mustard just before serving, check for seasoning and add a little sugar if too tart.
