Pot-au-feu: a simple classic

Ingredients

• 1.5 lbs beef shank (or beef flank or cheek)
• 3 onions
• 1 celery stalk
• 3 carrots
• 2 leeks
• 2 turnips
• 2 potatoes
• 1 marrow bone
• 1 bouquet garni
• water
• salt
• coarse salt

Materials

• Stockpot
• Saucepan

Preparation

• 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 coarse 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!
  

Observations

Broth: You can use it to flavor other dishes or to cook pasta or rice. You can also drink it as is.

Cookware

Attributes

Questions

Photos of members who cooked this recipe