ReceptnaptárPot-au-feu (French boiled beef and broth)
Pot-au-feu is the symbol of French home cooking: beef and plenty of vegetables, cooked slowly over low heat and served in two courses. The first course is the clear, golden broth, the second is the tender meat with the vegetables, mustard and pickles.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Place the meat and marrow bones in a large, tall pot and cover with cold water. Bring slowly to a boil and regularly skim off the foam and impurities that collect on the surface until the broth is clear (about 15 minutes).
- Add the clove-studded onion, garlic, bouquet garni, peppercorns and salt. Cover and cook over very low heat, barely simmering, for 2 hours. The broth must not boil hard, as it will turn cloudy and the meat will dry out.
- Peel and trim the carrots, parsnips and leeks, tie the leeks if necessary, and add them to the pot. Cook for another 45 minutes.
- Cook the cabbage and potatoes separately in lightly salted water for about 25-30 minutes (so they do not cloud the broth).
- Lift the meat and vegetables onto a platter. Strain the broth, taste and adjust the salt. Scoop the marrow out of the bones and spread it on toast.
- Serve in two courses: first the broth (with fine noodles or plain), then the sliced meat with the vegetables, mustard, pickles and horseradish.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Start the meat in cold water so its flavour dissolves into the broth, which is the base of the soup.
- Always skim the foam and impurities at the beginning; this decides whether the broth ends up clear or cloudy.
- Mix several cuts of meat: short rib is fatty and silky, shank is rich in collagen, chuck is flavourful. Together they give the fullest taste.
- Cook the potatoes and cabbage separately, otherwise the broth becomes cloudy and bitter.
- The next day, leftover meat makes a cold salad or terrine, and the broth makes an excellent stock.
Frequently asked questions
How long can pot-au-feu be stored?
In the fridge for 3 days; the broth frozen separately keeps for up to 3 months. Do not boil it hard when reheating.
What is a bouquet garni?
A bunch of herbs (parsley, thyme, bay leaf) tied with string so that it can be lifted out of the pot in one piece after cooking.
Similar recipes
- Vegetable stock (bone broth) · Hungarian
- Shchi (Russian cabbage soup) · Russian
- Tafelspitz mit Meerrettichsoße (boiled beef with horseradish sauce and vegetables) · German
- Tongue with horseradish (yazyk s khrenom) · Russian
- Pichelsteiner Eintopf (Bavarian meat and vegetable stew with three meats) · German
- Pelmeni in broth (Siberian dumpling soup) · Russian
More french ideas
- Bouillabaisse (Marseille fish soup)
- Velouté de potiron (cream of pumpkin soup)
- Soupe au pistou (Provençal vegetable soup with basil pistou)
- Potage Parmentier (cream of leek and potato soup)
- Velouté de champignons (cream of mushroom soup)
- Crème de courgette (cream of courgette soup)
- Potage Crécy (cream of carrot soup)
- Velouté d'asperges (cream of asparagus soup)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings