RECIPE / ONE REALIZATION

Pot-au-Feu

This pot-au-feu recipe is adapted from Jules Gouffe’s 1869 Le Livre de Cuisine , one of the earliest cookbooks in French written specifically for the home cook. The base of the dish is meat — one kilo equals four servings, salt with a clove or two for seasoning, and a selection of root vegetables. While the broth remains clear during cooking, its color is enhanced by using caramel which Gouffe made from sugar, but nowadays you can buy it ready-made or use caramel coloring.

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Photo: shutterstock

Servings: 4
Preparation: 30 min
Cooking: 5 hr
Total: 5 hr 30 min

RECIPE INGREDIENTS

1 kg (2,2 lbs) tough beef, such as rump, leg, or shoulder, separated from the bones, tied into one piece, bones sawed into 5-cm pieces; or beef short ribs
4 L (4 qt), plus about 400 ml (1 3/4 cups) cold water
20g (4 tsp) coarse salt
200g (7 oz) carrots, peeled, 4-cm/1.5-inch long pieces
200g (7 oz) round onion, peeled, roots trimmed
200g (7 oz) leeks, cleaned, roots trimmed
200g (7 oz) turnips, peeled, 1-cm pieces
100g (3.5 oz) parsnips (optional)
100g (3.5 oz) celery (optional)
1 or 2 whole cloves
caramel coloring, optional

METHOD

01
In a heavy-bottom stockpot, place meat, 4 L (4 qt) of water, and salt, then slowly bring to boil. Once boiled, add 100 ml (1/3 cup + 1 tbsp + 1 tsp) of cold water and carefully skim away any scum or fat that comes to the surface. You should repeat this process of adding cold water and removing the scum three more times to ensure the liquid is clear.
02
Next, add the vegetables and continue to cook at a simmer uncovered until the vegetables are cooked and tender. Remove each vegetable as it becomes cooked and set aside.
03
Continue cooking meat until it’s done and tender, then remove it from the liquid. Now skim away any fat on the surface of the broth and strain the broth using a strainer lined with a wet towel or an unbleached muslin, then return to the stockpot.
04
Before serving the meal, reheat the meat and vegetables in the broth, then transfer to a covered bowl and keep in a preheated oven at 75°C/165°F. If necessary, strain the broth once more, reheat it and if desired, color using caramel coloring.
05
Salt to taste and divide the broth into serving bowls. Divide and cut up the meat and vegetables; serve on heated plates with a strong, Dijon-style mustard and cornichons.

OTHER REALIZATIONS

1 other variations

Larousse Gastronomique's Pot-au-Feu

4 hr 30 min

Although the basic ingredients have not changed through the years, the method of preparation in this pot-au-feu recipe adapted from Larousse Gastronomique is quite different from the traditional one. The liquid in the recipe is greatly reduced; there is more seasoning, and the marrow bones are cooked separately.

USEFUL NOTES

What to pay attention to

COOKING TIME

Opinions on when pot-au-feu is done differ among chefs. Some say you should look when the meat is best done, while others say to only pay attention to the broth. There is no harm in experimenting with these two approaches, but the general rule is that once the meat is done, the broth is also.

EQUIPMENT

To make this dish, you will need a large heavy-bottomed pot, a spoon for skimming, a slotted spoon, a strainer, and muslin to line the strainer, and optionally, a piece of string, depending on what meat you are using.

BEEF

The cuts that benefit from long cooking like leg, rump, shoulder, and ribs, are the best option for this dish. If you're adding bones separately, cut them into smaller, more manageable pieces.

ADDITIONAL INGREDIENTS

Chicken can be added as well, but it should be removed from the pot once it's cooked. A large sausage is also common, but because it tends to leak fat into the broth, it is recommended to cook it separately.