Pot-au-Feu (French Slow-Simmered Beef and Root Vegetable Broth)
Quick answer
- Total time
- 200 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
One pot yields two courses.
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The clear broth goes into bowls on its own, while thick slices of brisket with the potatoes and carrots share a plate, with mustard or coarse salt alongside. For a clear broth the first blanching water is thrown out, and the fresh pot is skimmed before it boils and kept at a bare shiver for two hours.
Ingredients
Instructions
- 1
Place 800 g beef brisket in cold water and heat it gradually over medium heat.
Once foam rises, blanch for only 2 to 3 minutes, then discard the first water to remove surface impurities.
- 2
Rinse the pot, return the beef, and add 2500 ml fresh cold water.
Bring it up over medium low heat, skimming foam before a full boil clouds the broth.
- 3
Add 1 onion, 2 celery stalks, 1 leek, the bay leaf, and the peppercorns.
Keep the heat low enough that the broth only trembles gently, then simmer about 2 hours.
- 4
When the beef is tender enough to pierce with chopsticks or a skewer, add 300 g potatoes and 250 g carrots.
Do not raise the heat hard, or the vegetables may break and cloud the broth.
- 5
After adding the vegetables, simmer gently for another 30 to 40 minutes.
The potatoes should keep their edges, and the carrots should feel tender when pressed without collapsing into the broth.
- 6
Season near the end with the 2 teaspoons salt, adding it gradually and tasting the broth.
Slice the beef thickly, arrange it with the vegetables, and serve the clear broth separately in bowls.
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