Pot-au-feu

Ingredients

• 600 g beef chuck roast
• 400 g beef shank
• 500 g beef short ribs
• 4 pieces beef marrow bones
• 4 pieces carrots
• 3 pieces leeks
• 2 pieces turnips
• 1 piece celery stalk
• 600 g waxy potatoes
• 1 piece yellow onion
• 2 cloves garlic
• 2 pieces whole cloves
• 1 bunch bouquet garni
• 1 tbsp coarse salt
• 1 tsp whole black peppercorns
• 2.5 l cold water
• 4 tbsp Dijon mustard
• 8 pieces cornichons
• to taste fleur de sel

Method

1. Quickly rinse the meat under cold water, place in a large stockpot with the cold water, then bring very slowly to a simmer until gray foam rises to the surface.
2. Carefully skim the broth until clear, then add the coarse salt, black peppercorns, garlic, bouquet garni, and onion studded with cloves; simmer gently, without boiling vigorously, until the meat begins to tenderize.
3. Meanwhile, peel the carrots, turnips, and potatoes, split and rinse the leeks, then cut the vegetables into large, uniform pieces that will hold up well during cooking.
4. Add the carrots, turnips, leeks, and celery to the stockpot; continue simmering gently until the vegetables are tender yet hold their shape.
5. Cook the potatoes separately in a saucepan of salted water until easily pierced with a knife tip, preventing starch from clouding the broth.
6. Add the marrow bones to the stockpot near the end of cooking and poach gently until the marrow is hot, translucent, and tender.
7. Carefully lift out the meat, vegetables, and marrow bones; strain the broth if necessary, then adjust the seasoning to achieve a clean, savory, and aromatic broth.
8. Serve the sliced meat with the vegetables, potatoes, and marrow bones in shallow bowls or on a large warm platter; serve the broth on the side or ladled around the meat, accompanied by Dijon mustard, cornichons, and fleur de sel.

Nutrition

Per serving

Energy

528.5 kcal

Protein

62.13 g

Carbohydrate

33.58 g

Fat

17.35 g

Fibre

6.35 g

Calcium

105.42 mg

Iron

2.85 mg

Magnesium

46.94 mg