French cuisine · Soups & Stews

Pot-au-Feu

Beef and marrow bones simmered for hours with root vegetables – the broth and meat are served separately at the table.

Ingredients · for 6 servings

• 1 kg beef brisket
• 600 g beef shank
• 2 marrow bones
• 4 carrots
• 2 leeks
• 1/2 celeriac
• 2 swedes
• 1 onion
• 2 cloves
• 2 bay leaves
• 1 tsp peppercorns
• Salt, medium-hot mustard

Instructions

1. Put the brisket, shank and marrow bones into a large pot, cover with plenty of cold water and bring slowly to a simmer.
2. Skim off the rising foam carefully for 10 min until the broth is clear, then season with salt and add the onion studded with the cloves, the bay leaves and peppercorns.
3. Cover and let simmer very gently for 2.5 hours – the broth must never boil hard, or it turns cloudy and the meat dries out.
4. Cut the carrots, swedes and celeriac into large pieces, halve the leeks lengthways and wash thoroughly between the layers.
5. Add the vegetables to the broth for the last 40 min and cook until tender but still holding their shape.
6. Serve the strained broth first as a clear soup, then arrange the meat, marrow bones and vegetables on a large platter and bring to the table with medium-hot mustard.