Recipe and photo by François-Régis Gaudry.
When the crisp autumn air starts to creep in, there’s nothing more comforting than a hearty, home-cooked meal. Enter Pot-au-Feu, a quintessential French dish that has stood the test of time. This classic recipe takes simple ingredients and elevates them into a warm, nourishing feast perfect for the colder months. Traditionally enjoyed by the French working class and later embraced by bourgeois households, Pot-au-Feu combines tender cuts of beef with a variety of root vegetables, all simmered together in a flavorful broth.
If you’re looking to bring a bit of authentic French cuisine into your kitchen, this Pot-au-Feu recipe is an ideal place to start. With its rich history and straightforward preparation, it’s an accessible yet impressive dish that embodies the essence of French cooking. Whether you’re a seasoned chef or a home cook looking to explore new culinary horizons, this recipe will guide you through the steps to create a meal that’s as delicious as it is comforting. So, gather your ingredients and prepare to experience the timeless allure of Pot-au-Feu—your perfect fall and winter dish.
To explore more iconic French recipes like this Pot-au-Feu and immerse yourself in the culinary magic of Paris, be sure to pick up a copy of Let’s Eat Paris by François-Régis Gaudry.
“The term pot-au-feu (pot on the fire) designates both the cooking vessel and the contents of this meat-and-vegetable recipe that was once a special-occasion dish for the working classes and a common dish of bourgeois cuisine. — PIERRICK JÉGU
Michelin-starred chef Jean-François Piège delivers an exemplary version of this bourgeois classic at À l’Épi d’Or – 25, rue Jean-Jacques-Rousseau, Paris 1st.”
Pot-au-Feu
Ingredients
- 2 onions
- 2 carrots
- 2 leeks
- 2 stalks celery
- 2 turnips
- 2 cloves
- 1 bouquet garni
- 2 cloves garlic
- 1 ¾ pounds 800 g chuck tender
- 1 ¾ pounds 800 g beef shank
- 1 ¾ pounds 800 g upper shoulder (blade)
- 1 ¾ pounds 800 g top rib
- 1 ¾ pounds 800 g bone marrow
- coarse salt
- fine salt
- 8 small potatoes
- 8 small carrots
- 8 turnips
- 2 stalks celery
- 4 leeks, white portion only
- salt
Instructions
- Prepare the aromatics: Peel and wash the onions, carrots, leeks, celery, and turnips. Cut the onions in half and sauté them in a saucepan until browned. Stud one of the browned onion halves with the cloves (stick the pointed ends into the flesh of the onion).
- Prepare the meats: Trim the pieces of meat from their bones and trim away any excess fat. Truss the meat as necessary. Place the bones in ice water.
- In a large pot, bring 5 quarts (5 L) of cold, salted water to a boil with the bones, bouquet garni, and garlic. As soon as the water begins to boil, add the meat. Remove the bones and the marrow 5 minutes after the water starts to boil. Cook over very low heat for 4₁ ⁄₂ hours. Regularly skim off any foam and impurities that collect on the surface; the broth should be clear and a light golden color.
- Prepare the vegetables: Wash and peel the potatoes, carrots, and turnips. Strip away any fibrous threads from the celery stalks and cut the celery and leek whites into large pieces. Remove some of the cooking broth and begin cooking the carrots, turnips, celery, and leeks in the broth 30 minutes before the end of the meat cooking time. Add the potatoes to a pot of cold, salted water and bring to a boil and cook until they are tender.
- Add the pieces of meat to a large shallow serving platter. Arrange the vegetables around the meat and drizzle the meat and vegetables with the cooking juices.
Excerpted from Let’s Eat Paris by François-Régis Gaudry (Artisan Books). Copyright © 2023.