French Pot-au-Feu Recipe

French · Main course · 200 min total

A classic French comfort dish of slow-simmered beef and vegetables in a fragrant broth, perfect for a hearty family meal.

Ingredients

• 2 lbs beef chuck or brisket, tied
• 1 large onion, peeled and studded with 2 cloves
• 2 carrots, peeled and halved
• 2 leeks, white and light green parts, cleaned and halved
• 2 celery stalks, halved
• 1 turnip, peeled and quartered
• 4 cloves garlic, smashed
• 2 sprigs fresh thyme
• 2 bay leaves
• 10 black peppercorns
• 1 tablespoon coarse salt
• 8 cups water
• 1/2 cup coarse sea salt (for serving)
• 1/4 cup Dijon mustard (for serving)
• Cornichons (for serving)

Instructions

1. Place the beef in a large stockpot or Dutch oven. Add the onion with cloves, carrots, leeks, celery, turnip, garlic, thyme, bay leaves, peppercorns, and 1 tablespoon salt.
2. Pour in the water, ensuring the meat is submerged. Bring to a boil over high heat, then reduce heat to low and skim off any foam that rises.
3. Cover partially and simmer gently for 2.5 to 3 hours, until the meat is tender and easily pierced with a fork.
4. Remove the meat and vegetables from the broth. Discard the herb sprigs, bay leaves, and onion. Slice the meat against the grain and arrange on a platter with the vegetables.
5. Strain the broth through a fine-mesh sieve and serve in bowls alongside the meat and vegetables. Season with coarse salt, mustard, and cornichons as desired.

Tips

• Refrigerate leftover broth and meat separately; the broth can be used for soups or sauces.
• Pot-au-Feu tastes even better the next day; reheat gently.
• Add marrow bones for extra richness if desired.

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