Swiss Boiled Beef Pot-au-Feu

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A hearty Swiss interpretation of the classic boiled beef dinner, Pot au Feu Suisse simmers marbled beef brisket and smoked pork belly with root vegetables and leeks in a fragrant herb broth. The rich consommé is served first as a starter, followed by sliced meats and vegetables with traditional condiments like horseradish and cornichons.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 9 gSugar
• 58 gProtein
• 1180 mgSodium
• 1420 mgPotassium
• 140 mgCalcium
• 8.5 mgIron
• 32 mgVitamin C
• 980 mcgVitamin A

Ingredients

For the meat and broth

• 1.5 kg beef brisket or shoulder, trimmed
• 400 g smoked pork belly or bacon slab, rind on
• 2 large yellow onions, halved and charred on cut side
• 6 whole cloves
• 2 tsp black peppercorns
• 3 bay leaves
• 1 bunch fresh parsley stems
• 4 sprigs fresh thyme
• 2 tbsp coarse sea salt

For the vegetables

• 6 medium carrots, peeled and left whole
• 4 medium leeks, white and light green parts only, trimmed
• 1 small celery root (celeriac), peeled and cut into wedges
• 4 medium waxy potatoes, peeled and left whole
• 2 small turnips, peeled and quartered
• 1 small green cabbage, cut into 4 wedges
• 4 garlic cloves, lightly crushed

For serving

• 1 cup freshly grated horseradish
• 2 tbsp coarse-grain mustard
• 1 cup cornichons or pickled gherkins
• Crusty country bread, warmed
• Flaky sea salt and freshly ground black pepper

Directions

1. Place the beef brisket and smoked pork belly in a large heavy stockpot. Cover with 4 liters of cold water and bring slowly to a gentle simmer over medium heat, skimming any foam that rises to the surface for 10 minutes.
2. Stud each onion half with 3 cloves, then add them to the pot along with the peppercorns, bay leaves, parsley stems, thyme, and salt. Reduce the heat to low, partially cover, and simmer gently for 2 hours, maintaining just a bare tremor on the surface so the broth stays clear.
3. Add the carrots, celery root, and whole garlic cloves to the pot and continue to simmer for 30 minutes. Then add the leeks, turnips, potatoes, and cabbage wedges and cook for a further 35 to 45 minutes, until a paring knife slides easily into the beef and the vegetables are tender but not falling apart.
4. Carefully lift the beef and pork belly out of the pot and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes before slicing across the grain into thick portions.
5. Strain the broth through a fine-mesh sieve into a warmed bowl, taste, and adjust the seasoning. Lift the vegetables out with a slotted spoon and arrange on a large platter with the sliced meats.
6. Serve in the traditional Swiss order: ladle the hot broth into shallow bowls as a first course, then bring the platter of sliced meats and vegetables to the table alongside the horseradish, mustard, cornichons, and warm bread for everyone to assemble their own plate.

Cook’s Notes

• Bring the pot to temperature very slowly and skim diligently; a rolling boil will emulsify the fat and turn the broth cloudy.
• Use a marrow bone along with the brisket if you want an even richer, more gelatinous consommé that firms up slightly when chilled.
• Charred onion halves add depth and a touch of color to the broth; do this on a dry skillet over high heat until deeply browned.
• Cook the cabbage and leeks separately in a small pot of salted boiling water for 4 minutes if you prefer milder, sweeter flavors.
• Save the pork belly rind and any trimmed fat to render down with potatoes the next day for a rustic Swiss hash.

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