Pot-au-Feu
“The quintessential French boiled dinner of beef, marrow bones, and root vegetables in a clear broth, served in courses.”
Carrot
Turnip
Leek
Celery
Onion
ThymeWhere it comes from
Pot-au-Feu is considered the quintessential French boiled dinner, with roots tracing back to the medieval era. This comforting dish represents the heart of French cuisine, showcasing the tradition of slow-cooking meats and vegetables to extract maximum flavor. It is often enjoyed in courses, reflecting the French approach to leisurely dining and the celebration of seasonal produce.
On the Palate
How it's made
6 steps · Show ↓68 min active · 120 min waiting
How it's made
6 steps · Show ↓- 110 min
In a large stock pot, combine the beef and short ribs. Cover with stock or water by about 4 inches. Bring to a boil over moderate heat, skimming off any foam that rises to the surface.
- 210 min
Reduce the heat to low and add onions, carrots, tomatoes, and bouquet garni. Let it simmer gently, partially covered, for 2 to 3 hours until the meat is tender.
- 35 min
Remove the meats and strain the broth through a cheesecloth-lined sieve. Return the broth to the pot and bring to a gentle simmer.
- 430 min
Add the carrots and turnips to the broth. Simmer for about 30 minutes until the vegetables are tender.
- 58 min
In a separate pot, boil the potatoes until tender. Steam the cabbage wedges until just tender, about 8 minutes.
- 65 min
To serve, slice the meat and arrange it with the vegetables in a deep dish. Ladle over the hot broth and garnish with chopped parsley. Serve with accompaniments like horseradish or mustard.
