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Pot-au-Feu

Name: Pot-au-Feu
Total time: 180 min
Yield: Serves 4
Cuisine: France
Ingredients: 600g Beef Shank; 2 Carrot; 2 Turnip; 2 Leek; 1 Onion (studded with cloves); 2 Potato; 1 bunch Bouquet Garni; To taste Salt; To taste Pepper; To taste Mustard

Soup

⏱ 180 min

👥 Serves 4

Difficulty ⭐⭐

Beef and root vegetables slowly simmered — the foundation of French home cooking.

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📖 The Story Behind This Dish

Pot-au-feu means 'pot on the fire' and is often called the starting point of French home cooking. A large piece of beef simmers slowly with carrots, turnips, leeks, and other vegetables in a big pot. The broth, rich with the meat's flavor, is enjoyed first, then the meat and vegetables are eaten with mustard and coarse salt. It's a cold-weather favorite in French homes.

🌆 Where it's eaten: On a winter Sunday, the family sits by the fire around a steaming pot-au-feu and takes their time over the meal.

🥕 Ingredients (serves 4)

Beef Shank 600g
Carrot 2
Turnip 2
Leek 2
Onion (studded with cloves) 1
Potato 2
Bouquet Garni 1 bunch
Salt To taste
Pepper To taste
Mustard To taste

👩‍🍳 Instructions

Put the beef shank in a large pot, cover with plenty of water, bring to a boil over high heat, and skim carefully.
Add the clove-studded onion and bouquet garni and simmer on low for about 1.5 hours.
Add the carrots, turnips, and leeks and simmer 30 minutes more.
Add the potatoes and cook about 20 minutes until tender. Season with salt and pepper.
Serve the broth first, then the meat and vegetables with mustard.

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