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Classic French Pot-au-Feu (Simmered Beef, Marrow Bone, and Root Vegetables)
The timeless soul of French rural cooking: beef shank, chuck, and marrow bones simmered gently for hours with leeks, carrots, turnips, and cabbage, served with Dijon mustard and cornichons.
Prep
30 min
Cook
180 min
Total
210 min
Ingredients
servings
6
- Beef shank with bone800 g
- Beef chuck roast, tied in large pieces700 g
- Beef marrow bones4 pc
- Leeks, cleaned and bundled with twine3 pc
- Whole peeled carrots4 pc
- White turnips, peeled and halved3 pc
- Half head of green cabbage, wedged400 g
- Charred yellow onion studded with 3 cloves1 pc
- Bouquet garni (thyme, bay leaves, parsley, celery)1 pc
- Coarse sea salt2 tsp
- Whole black peppercorns1 tsp
Preparation Steps
1
Place beef in 4L cold salted water. Simmer on low, skimming thoroughly for 15 mins until crystal clear. Add charred onion, bouquet garni, and peppercorns; simmer 2 hours.
120 min timer
2
Add carrots, turnips, leek bundle, and cabbage. Simmer gently for 45 mins until vegetables are tender.
45 min timer
3
Add marrow bones in the final 15 mins. Strain broth to serve first as a starter soup; then arrange sliced beef, marrow bones, and vegetables on a platter with toast, Dijon, and fleur de sel.
15 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
450
Protein
44g
Carbohydrates
16g
Fat
22g
*estimated values per serving
Provenance & Public Domain Audit
Source: French Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Classic French Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
