Pot-au-feu
Aromatic beef broth, meltingly tender meat and root vegetables.
Active time35 min
Cooking2 h 30 min
Total3 h
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Ingredients
- 1 bouquet garni
- 300 g carrots
- 200 g turnips
- 1 onion
- 200 g leeks
- 800 g beef shin
- 2000 ml water
- 2 cloves
Preparation
Peel the carrots, turnips and onion. Wash the leeks. Cut the carrots and leeks into lengths and the turnips into quarters. Stud the onion with the cloves.
300 g carrots200 g turnips1 onion200 g leeks2 cloves- vegetable peeler
- knife
- chopping board
Put the beef in a stockpot with 2000 ml of cold water and bring to a simmer. The meat should be covered; top up if necessary. Skim thoroughly.
800 g beef shin2000 ml water- stockpot
- skimmer
Add the onion and bouquet garni. Cover and cook at a gentle simmer for 1 hour 45 minutes.
1 bouquet garni- stockpot
- lid
Add the carrots, leeks and turnips. Cook for a further 45 minutes, until the meat and vegetables are tender. Remove the bouquet garni before serving. Serve the hot broth separately, followed by the meat with the vegetables.
- stockpot
- ladle
- serving dish
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration