Pot au feu
Pot au feu, from above
Non vegFrance

Pot au feu

Beef and vegetables simmered for hours, served as soup and then as a feast.

240 minTime
57 gProtein each
mildSpice
The pot on the fire2 chapters · 1 min read

Make it your way

Grandma's wayBeef and vegetables in broth with mustard and cornichons.
The original
556kcalsame
57 gproteinsame
8 gfibresame
240minutessame

Classic pot au feu.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Beef1.2 kg mixed cuts: shin, chuck, short rib
Water12 cups
Onion1, studded with cloves
Whole spices3 cloves
Bay leaf (indian bay leaf)2
Dried thyme1 tsp
Black pepper1 tsp whole
Carrot4, halved
Leek2, tied
Turnip4, halved
Celery2 sticks
Potato4, boiled separately
Saltto taste
Prepared mustardDijon, to serve
Dill pickles (gherkins)cornichons, to serve

Method

5 steps
  1. 1Put the beef in a large pot of cold water, bring slowly to a simmer and skim off the foam.
  2. 2Add the clove studded onion, herbs and peppercorns. Simmer very gently.
  3. 3Add the carrots, tied leeks, turnips and celery. Simmer until tender.
  4. 4Boil the potatoes separately in a little of the broth.
  5. 5Serve the broth first, then the sliced meat and vegetables with mustard, cornichons and coarse salt.
Serve it like this

Serve the broth in bowls first, then arrange sliced beef and vegetables on a warm platter with mustard, cornichons and coarse salt.

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Make it a meal

What goes with Pot au feu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Baguette150 min
Bread or rice Pain d'épices90 min
On the side Aligot45 min
On the side Pommes boulangère90 min
To drink Chocolat chaud10 min
Something sweet Crème brûlée70 min
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