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Classic French Pot-au-Feu (Slow-Simmered Beef and Root Vegetable Broth)
The timeless French family centerpiece: tender beef shank and marrow bone simmered for hours with winter leeks, sweet carrots, turnips, and bouquet garni into an aromatic broth.
Prep
30 min
Cook
180 min
Total
210 min
Ingredients
6servings
- Beef shank and chuck cuts1000 g
- Beef marrow bone2 piece
- Large carrots peeled4 piece
- Leeks washed and tied with string2 piece
- White turnips peeled2 piece
- Celery ribs2 stalk
- Whole onion studded with cloves1 piece
- Bouquet garni (thyme, bay, parsley)1 piece
- Coarse sea salt1 tbsp
Preparation Steps
1
Place beef into a large stockpot, cover with cold water, and bring to a simmer. Skim off all foam meticulously as it rises.
15 min timer
2
Add the clove-studded onion, bouquet garni, and salt. Simmer over very gentle low heat for 2 hours.
120 min timer
3
Add whole carrots, leeks, turnips, celery, and marrow bones. Simmer 45-50 minutes more until vegetables are tender.
45 min timer
4
Strain broth and serve first as soup, then present sliced beef and vegetables on a platter with Dijon mustard, cornichons, and sea salt.
3 min timer
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Provenance & Public Domain Audit
Source: French Traditional Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
