I absolutely love this recipe because it brings together hearty and flavorful ingredients that remind me of comforting family dinners, while the slow simmering process creates a rich and aromatic broth that’s truly soul-warming. Plus, the combination of tender meat and vibrant veggies makes it a dish that’s both delicious and Instagram-worthy, perfect for sharing with friends over a cozy evening at home.

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Pot Au Feu, a quintessential French dish, combines hearty ingredients like beef shank, marrow bone, and beef chuck with aromatic additions like bay leaves, leeks, and garlic. I adore the way this hearty, slow-simmered stew, with such enriching and hearty vegetables as carrots and cabbage, provides not only pleasantly warm comfort but also strikingly beautiful nutritional benefits—rather ideal for any kind of group gathering.

Ingredients

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Shank of beef: Collagen-rich, and enhances richness and mouthfeel, with a gelatinous texture.

Beef chuck: Provides a strong flavor and tender, meaty texture once simmered.

Bone Marrow: Imparts a rich, savory depth with nutritious bone marrow.

Carrots: Impart natural sweetness and color; are full of beta-carotene.

Leeks possess a gentle flavor reminiscent of onions and are abundant in vitamins and fiber.

Cabbage: Delivers crunch and nourishment such as vitamins C and K.

Black Peppercorns: Add a subtle depth and heat to the broth.

Garlic: Imparts scented intricacy and possesses antioxidant activities.

Ingredient Quantities

2 pounds beef shank, with bone

1 pound beef chuck

1 pound marrow bone

8 cups water

2 teaspoons salt

1 teaspoon black peppercorns

2 bay leaves

4 cloves garlic, peeled

4 carrots, peeled and cut into chunks

4 leeks, trimmed and washed thoroughly

2 onions, halved

4 potatoes, peeled and cut into large chunks

1 small cabbage, cut into wedges

2 parsnips, peeled and cut into chunks (optional)

4 cloves

1 bouquet garni (a bundle of fresh herbs such as thyme, parsley, and bay leaf)

Coarse salt, for serving

Dijon mustard, for serving

Pickled gherkins, for serving

Instructions

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1. In a large pot, combine the beef shank, the beef chuck, and the marrow bone. Cover with 8 cups of water and bring to a slow simmer over medium heat, skimming off any impurities that rise to the surface.

2. Include salt, black peppercorns, bay leaves, and garlic cloves in the pot. Keep simmering gently and partially covered for about 2 hours more.

3. Following a duration of 2 hours, introduce into the pot the carrots, leeks, halved onions, potato chunks, cabbage wedges, and parsnips (if using).

4. Insert one clove into each half of the onion before putting it into the pot.

5. Submerge the bouquet garni in the broth by putting it into the pot. Then, gently simmer for 1 to
1.5 hours more. You want the meat and vegetables tender when you stop the simmering, so test them after an hour. If they are not done, give them at least another half hour.

6. Take out the bouquet garni, bay leaves, and cloves from the pot. Throw them away.

7. Take the meat and bones out of the pot with care. If you wish, slice the meat into serving pieces. Remove any marrow from the bone.

8. Place the vegetables and meat on a serving platter.

9. Keep the meat and vegetables moist. Pour hot broth over them.

10. Accompany with coarsely ground salt, Dijon mustard, and pickled gherkins. Diners can season to their liking.

Equipment Needed

1. Large pot
2. Skimmer or slotted spoon
3. Knife
4. Cutting board
5. Tongs
6. Serving platter
7. Ladle
8. Measuring teaspoons
9. Measuring cups

FAQ

Q: Can I use other cuts of beef in the Pot Au Feu?Yes, other tough cuts work wonderfully in slow-cooking recipes. Oxtail and brisket, for example, are excellent alternatives.

Q: How long does it take to cook Pot Au Feu?It usually requires 3 to 4 hours of cooking to guarantee that the meat is tender and that the flavors are properly developed.

Q: Can I prepare Pot Au Feu in advance?Certainly! It is often even better the next day, as the flavors have time to blend. Reheat gently before serving.

Q: How should I serve Pot Au Feu?A. In a bowl, serve the broth. On a platter, present the meat and vegetables. Sprinkle them with coarse salt, and offer mustard and pickled gherkins on the side.

Q: What wines pair well with Pot Au Feu?A: A powerful red wine such as a Bordeaux or Burgundy stands up to the dish’s complex rich flavors.

Q: Can I include other vegetables?Q: What types of vegetables work well in this recipe?
Root vegetables and seasonal greens work well. Customize with your favorite vegetables.

Question: What happens if you use your least favorite vegetables or ones that don’t have much flavor?

Answer: Up your flavor game with some of these powerful punch-in-your-mouth ingredients!

Q: What is a bouquet garni?A: It’s a herbs bundle. It has thyme, parsley, and bay leaves in it, and you tie it together to infuse your dish with herbaceous flavors.

Substitutions and Variations

Beef shank: If you want similar flavor and texture, you can substitute oxtail or short ribs from beef.
Beef chuck: Substitute brisket or beef stew meat when necessary.
Strip away the text’s pigment. It is blue-black. Lightless. Turn now to the tongues of the parched leeks. They are dry and dead. No longer do they sunbathe in the warm, glimmering ochre of the late-afternoon light. They are pale imitations of the leeks that once lived.
Parsnips: If you can’t get these, turnips or additional carrots could work as substitutes.
Substitute kale or Savoy cabbage for cabbage in this recipe if you want a different texture.

Pro Tips

1. Skim Frequently: Skim the impurities and fat that rise to the surface of the broth frequently, especially during the first hour of simmering, to ensure a clear and clean-tasting broth.

2. Roast the Bones: For a deeper and richer flavor, consider roasting the marrow bones and beef shank in the oven at 400°F (200°C) for about 30 minutes before adding them to the pot. This adds a robust, nutty flavor to the broth.

3. Veggie Timing: Add the vegetables in stages to ensure even cooking. For instance, add parsnips and potatoes a little later than the carrots if you prefer them to have more texture.

4. Finish with Acid: Right before serving, add a splash of vinegar or a squeeze of lemon to balance the rich flavors of the broth and meat. It can also enhance the overall flavor profile.

5. Gelatinous Broth: To achieve a gelatinous and rich broth, opt for slow simmering rather than boiling. Keeping the heat low prevents the broth from becoming cloudy and helps in extracting maximum flavor and nutrients from the bones.

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Pot Au Feu Recipe

My favorite Pot Au Feu Recipe

Print Recipe

Equipment Needed:

1. Large pot
2. Skimmer or slotted spoon
3. Knife
4. Cutting board
5. Tongs
6. Serving platter
7. Ladle
8. Measuring teaspoons
9. Measuring cups

Ingredients:

2 pounds beef shank, with bone

1 pound beef chuck

1 pound marrow bone

8 cups water

2 teaspoons salt

1 teaspoon black peppercorns

2 bay leaves

4 cloves garlic, peeled

4 carrots, peeled and cut into chunks

4 leeks, trimmed and washed thoroughly

2 onions, halved

4 potatoes, peeled and cut into large chunks

1 small cabbage, cut into wedges

2 parsnips, peeled and cut into chunks (optional)

4 cloves

1 bouquet garni (a bundle of fresh herbs such as thyme, parsley, and bay leaf)

Coarse salt, for serving

Dijon mustard, for serving

Pickled gherkins, for serving

Instructions:

1. In a large pot, combine the beef shank, the beef chuck, and the marrow bone. Cover with 8 cups of water and bring to a slow simmer over medium heat, skimming off any impurities that rise to the surface.

2. Include salt, black peppercorns, bay leaves, and garlic cloves in the pot. Keep simmering gently and partially covered for about 2 hours more.

3. Following a duration of 2 hours, introduce into the pot the carrots, leeks, halved onions, potato chunks, cabbage wedges, and parsnips (if using).

4. Insert one clove into each half of the onion before putting it into the pot.

5. Submerge the bouquet garni in the broth by putting it into the pot. Then, gently simmer for 1 to
1.5 hours more. You want the meat and vegetables tender when you stop the simmering, so test them after an hour. If they are not done, give them at least another half hour.

6. Take out the bouquet garni, bay leaves, and cloves from the pot. Throw them away.

7. Take the meat and bones out of the pot with care. If you wish, slice the meat into serving pieces. Remove any marrow from the bone.

8. Place the vegetables and meat on a serving platter.

9. Keep the meat and vegetables moist. Pour hot broth over them.

10. Accompany with coarsely ground salt, Dijon mustard, and pickled gherkins. Diners can season to their liking.