Classic Parisian Beef and Vegetable Pot-au-Feu

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Pot-au-feu is the soul of French home cooking: a long, gentle simmer of beef cuts and winter vegetables in an herb-laced broth. Served in two stages, first the clear aromatic broth, then the tender meat and marrow with mustard and cornichons, it is the ultimate Parisian comfort dish.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 8 gSugar
• 52 gProtein
• 820 mgSodium
• 1180 mgPotassium
• 95 mgCalcium
• 6.5 mgIron
• 28 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the beef and broth

• 2 lbs beef brisket, trimmed
• 1.5 lbs beef shank, bone-in
• 2 beef marrow bones (about 4 oz total)
• 1 large yellow onion, peeled and halved
• 6 cloves garlic, lightly crushed
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 5 sprigs fresh thyme
• 6 sprigs fresh flat-leaf parsley
• 1 1/2 tsp kosher salt, plus more to taste

For the vegetables

• 6 medium carrots, peeled and trimmed
• 4 leeks, white and pale green parts only, split lengthwise and rinsed
• 4 celery stalks, cut into 4-inch pieces
• 3 medium turnips, peeled and quartered
• 1.5 lbs baby Yukon Gold potatoes, scrubbed
• 2 whole cloves

For serving

• 1 cup coarse sea salt (for dipping)
• 1/2 cup Dijon mustard
• 3/4 cup cornichons, drained
• 1/3 cup prepared white horseradish, drained
• 1 baguette, sliced and lightly toasted

Directions

1. Place the brisket, shank, and marrow bones in a large heavy stockpot. Cover with 4 quarts of cold water and bring slowly to a gentle boil over medium heat, about 25 minutes.
2. As grayish foam rises to the surface during the first hour, skim it off frequently with a slotted spoon. Once the liquid is mostly clear, add the onion, garlic, peppercorns, bay leaves, thyme, parsley, and 1 1/2 tsp salt.
3. Reduce the heat to low so the broth barely shimmers, partially cover, and simmer gently for 2 hours. Add hot water as needed to keep the meat submerged and continue skimming occasionally.
4. Stud the reserved onion half with the 2 cloves and return it to the pot along with the carrots, leeks, celery, and turnips. Simmer uncovered for 30 minutes more.
5. Add the baby potatoes and continue to simmer for 20 to 25 minutes, until the brisket yields easily to a fork and the vegetables are tender through.
6. Lift out the meats and set aside on a board to rest for 10 minutes. Strain the broth through a fine-mesh sieve into a clean pot and keep warm. Slice the brisket across the grain and use a small knife to push the soft marrow from the bones.
7. Pour the hot broth into shallow bowls as a first course, sprinkled with a little chopped parsley.
8. Arrange the sliced brisket, shank meat, marrow, and vegetables on a large warm platter. Pass the coarse salt, mustard, cornichons, horseradish, and toasted baguette at the table so each diner seasons to taste.

Cook’s Notes

• Cook the pot-au-feu a day ahead, chill overnight, and lift off the solidified fat for an even richer, cleaner broth.
• Use at least two cuts of beef: brisket for tender slices and shank for unctuous flavor and collagen.
• Keep the simmer barely moving; a rolling boil toughens the meat and clouds the broth.
• Serve the broth as a first course, then bring the platter of meat and vegetables to the table family-style.
• Toast the baguette and rub it with raw garlic before spreading the marrow for the most traditional finish.

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