Pot-au-Feu (French Slow-Simmered Beef and Root Vegetable Broth)
Pot-au-Feu is the archetypal French home-cooked meal - beef and root vegetables simmered slowly in a clear broth that prizes simplicity and patience. Beef brisket is placed in cold water and brought up to temperature gradually; dropping meat into boiling water causes surface proteins to seize and cloud the broth. Skimming the impurities that rise to the surface throughout the cooking process keeps the liquid clear and clean, while bay leaf and whole peppercorns add depth without muddying the flavor. Vegetables - potatoes, carrots, leeks, and celery - are added only after the meat is nearly tender to preserve their individual textures. The traditional service presents sliced beef and whole vegetables on a platter with the broth served separately in bowls, accompanied by coarse salt, Dijon mustard, and cornichons.
Adjust Servings
Instructions
- 1
Blanch brisket briefly and discard the water to remove impurities.
- 2
Place beef in fresh water, bring to boil, and skim foam.
- 3
Add onion, celery, leek, bay leaf, and peppercorn; simmer 2 hours.
- 4
Add potatoes and carrots, then simmer 30-40 minutes.
- 5
Season with salt, slice meat and vegetables, and serve with broth.
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Nutrition (per serving)
Goes Well With
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