Pot au feu boeuf

Today, I will start with a question. What dish comes to your mind when the weather is cold? Please comment below to share some love 😊

Before we begin, do you know what “pot au feu” is? To roughly translate, it means “pot on the fire.” It tends to be a farmer’s food, but I like it so much. A nice broth to drink and a variety of vegetables and tender beef. For this recipe, I challenged myself by buying a tough cut of beef, the soup beef. I simmered the broth for around 2-3 hours. In the end, the meat turned out very tender and melted in the mouth, so you don’t need a knife to cut it; you can simply shred it with less effort. If you want a light meal, you can add the meat to give the soup nice flavors and enjoy the broth along with the vegetables.

Tips for this recipe:

• Be patient; it will take a while, so find something to occupy yourself in the meantime.

• Optional: Cut the celery and leek in a julienne way for a different experience in your broth.

P.S. In this recipe, I couldn’t find bone marrow at the time, but if you have it, you can add it to the broth.

Pot au feu boeuf

Difficulty:IntermediateTotal time:3 hours Servings:4 servings Best Season:Winter

Ingredients

For the Broth:

• 1 kg of beef meat (combined with marrow bones or beef soup bones)
• 1 onion
• 2 carrots, peeled and cut into chunks
• 1 leek, cleaned and cut into chunks
• 4-5 celery stalks, cut into chunks
• 1 Turnips
• 2 bay leaves
• 1 big pinches of sea salt
• 1-3 cloves
• 1 tsp Peppers
• water, enough to cover the ingredients and cut into chunks
• 2 cubes of vegetqble bouillon or Beef (I mixed both of them)
• 3 Potatoes

For serving:

• Dijon mustard
• Cornichons (small pickles)

Instructions

1. Make the Broth: Place the beef and bones in a large stockpot. Cover them with cold water and bring it to a boil. Allow it to boil for about 5 minutes. Skim any impurities that rise to the surface during the simmering process.
2. Add a pinch of salt and cubes of bouillon. Cover the ingredients with enough water to submerge them. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Simmer for about 3-4 hours to develop a flavorful broth.
3. Cut the vegetables both in chucks and Julianne style (see the photo). Add the onion, carrots, leeks, celery, turnips, bay leaves, peppers, and cloves. Cook for 30 mins or until the vegetables are cooked.
   
4. Assemble and Serve: When everything is ready, remove the beef from the broth and let it rest for a few minutes. Slice it into thick slices. Place the cooked vegetables on a serving platter. Arrange the beef slices on top of the vegetables. Ladle some (not too much) hot broth over the meat and vegetables.
5. Serve with Dijon mustard and cornichons on the side. You can also serve the remaining broth to eat along with the beef and vegetables.
   

Keywords:beef, broth, carrot, celery, European food, leek, potatoes, soup, vegetables