pot-au-feu : la recette traditionnelle

This classic dish relies on a subtle alchemy: beautiful pieces of beef simmered for a long time, a fragrant bouquet garni, tender vegetables, and a rich, clear, and flavorful broth. Every family has its own version, its own tips and tricks, its own choice of vegetables or meats. Pot-au-feu is enjoyed as much for its meat as for its broth, often served as a starter, accompanied by croutons or vermicelli. It's a recipe that invites you to take your time, to let it simmer gently to reveal all the flavors.

Preparing a pot-au-feu is above all about perpetuating a tradition, passing on a simple but precious know-how, and celebrating the very essence of our gastronomy: the cuisine of sharing.

Ingredients (serves 6)

Meats

• 800 g of chuck roast
• 500g of short ribs
• 2 marrow bones

Vegetables

• 4 carrots
• 3 leeks
• 3 turnips
• 4 potatoes (optional)
• 2 onions
• 2 celery stalks

Seasonings

• 1 bouquet garni (thyme, bay leaf, parsley)
• 4 cloves
• Coarse salt
• Peppercorns

Preparation

1. Blanch the meat (optional but recommended)
   Place the pieces of meat in cold water, bring to a boil for 2 minutes, then drain. This results in a clearer broth.

2. Cook the meat
   Place the meat and marrow bones in a large pot. Cover with cold water, add a handful of coarse salt and gently bring to a simmer.
   Skim regularly to obtain a clear broth.

3. Flavor the broth
   Stud an onion with cloves, add the onions, tied leeks, celery, bouquet garni and a few peppercorns.
   Simmer over low heat for 1 hour and 30 minutes.

4. Add the vegetables
   Add the carrots and turnips in large pieces.
   Cook for an additional 30 minutes.

5. Finish cooking
   Add the potatoes (if used) and continue cooking for 20 to 30 minutes.
   Check the seasoning.

6. Service
   Serve the meat and vegetables together, accompanied by the broth in a separate bowl.
   Offer strong mustard, fleur de sel and gherkins.

For an even more flavorful broth, add a small piece of veal shank: its natural gelatin will give it a richer, rounder texture. You can also lightly toast the onions before cooking to obtain a more colorful broth.

Table of RDAs (Recommended Daily Allowances)

Indicative values ​​for a portion of pot-au-feu (≈450 g meat + vegetables + broth)