Pot-au-feu: a simple classic

Name: Pot-au-feu: a simple classic
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: En
Ingredients: 1.5 lbs beef shank (or flank or cheek); 3 onions; 1 celery stalk; 3 carrots; 2 leeks; 2 turnips; 2 potatoes; 1 marrow bone; 1 bouquet garni; water; salt; rock salt

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Main Dish

6 servings

Very Easy

4 h 20 m

In the list of easy and traditional recipes to share with family or friends, pot-au-feu is a must! A hearty and ultra-comforting soup, especially when the chilly days of winter linger on. A great opportunity to get kids to eat vegetables too! Enjoy recreating our step-by-step recipe below ↓ ↓

Materials

Stockpot
Casserole

Preparation

Preparation20 min

Cook time4 hours

In a pot, place the beef cut into large pieces, cover with cold water, add salt, and bring to a boil. Skim off the foam that forms on the surface.
Next, add the peeled onions, carrots, and turnips cut into large pieces, the celery stalk cut in half, and the leeks cut into 6-inch pieces.
Add water if necessary, along with the bouquet garni. Cover the pot and let it simmer on low heat for 3 hours.
After this time, rub the marrow bone with rock salt (this will prevent the marrow from escaping). Place it in the pot with the vegetables and cook for another 30 minutes over medium heat.
Peel and cut the potatoes into large pieces, and cook them in boiling water for about 15 minutes.
Serve the potatoes with the pot-au-feu. And there you have it, your dish is ready!