Pot-au-feu Recipe

Name: Pot-au-feu
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 kg beef brisket or chuck, tied; 2 marrow bones (optional); 2 large onions, peeled and studded with 4 cloves each; 4 carrots, peeled and cut into large chunks; 4 leeks, white and light green parts, cleaned and tied in a bundle; 3 celery stalks, cut into large chunks; 1 head of garlic, halved horizontally; 1 bouquet garni (thyme, parsley, bay leaf tied together); 10 black peppercorns; 2 teaspoons coarse sea salt; 6 medium potatoes (e.g., Yukon Gold), peeled and halved; 4 turnips, peeled and quartered; Garnish: coarse salt, Dijon mustard, cornichons

French · Main course · 200 min total

Pot-au-feu recipe videos

A classic French boiled beef and vegetable stew, traditionally served with coarse salt, mustard, and cornichons. This recipe yields a comforting, aromatic broth and tender meat.

20
min prep

180
min cook

6
servings

550
kcal/serving

Ingredients

1.5 kg beef brisket or chuck, tied
2 marrow bones (optional)
2 large onions, peeled and studded with 4 cloves each
4 carrots, peeled and cut into large chunks
4 leeks, white and light green parts, cleaned and tied in a bundle
3 celery stalks, cut into large chunks
1 head of garlic, halved horizontally
1 bouquet garni (thyme, parsley, bay leaf tied together)
10 black peppercorns
2 teaspoons coarse sea salt
6 medium potatoes (e.g., Yukon Gold), peeled and halved
4 turnips, peeled and quartered
Garnish: coarse salt, Dijon mustard, cornichons

Instructions

Place the beef and marrow bones (if using) in a large stockpot. Cover with cold water by about 5 cm. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises for the first 10 minutes.
Add the onions, carrots, leeks, celery, garlic, bouquet garni, peppercorns, and salt. Return to a gentle simmer. Partially cover and cook for 2 hours, skimming occasionally.
After 2 hours, add the potatoes and turnips. Continue simmering for another 30-45 minutes, until the vegetables and meat are tender. Check seasoning and adjust salt if needed.
Remove the meat and let rest for 10 minutes. Slice against the grain or pull into large pieces. Discard the bouquet garni, onion, and leek bundle. Serve the broth in bowls with the meat and vegetables. Pass coarse salt, mustard, and cornichons at the table.

Tips

For a richer flavor, refrigerate the pot-au-feu overnight and skim off the solidified fat before reheating.
Serve the broth first as a soup, then the meat and vegetables as a main course.
Leftovers can be used to make a classic pot-au-feu salad with vinaigrette.

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