Recette de Pot au feu à l'ancienne

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and a different flavor profile.

beef shank

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs provide a similar texture at a lower cost.

turnips

🥗Healthier: rutabagas

💰Cheaper: carrots

Carrots are more readily available and can substitute well.

Prepare the ingredients: cut the beef into chunks, and gather vegetables including potatoes, carrots, leeks, and zucchini.

Heat a small amount of oil in a large pot and brown the beef pieces until they are nicely colored.

Remove the beef and set it aside.

Make a bouquet garni using leek greens, celery leaves, thyme, and bay leaves, tying them together with kitchen twine.

Add the browned beef back into the pot and cover with water, adding a generous amount of salt to season.

Bring to a boil, then cover and simmer for at least 1.5 to 2 hours.

While the beef cooks, prepare the vegetables: cut the zucchini, slice the garlic, and cut the carrots into large pieces. Keep the onion whole with the skin on for later.

Burn the halved onion in a dry pan to add flavor to the pot.

After about an hour of cooking, skim off any impurities from the surface of the broth.

Add the osso buco (bone with marrow) to the pot for additional flavor.

After 1.5 to 2 hours, add the zucchini, garlic, carrots, turnips, and the burned onion to the pot.

Add the steamed potatoes to the pot, ensuring they remain intact, and adjust the water level to partially submerge the vegetables.

Cover the pot and increase the heat slightly, cooking for an additional 30 minutes.

After a total of approximately 3 hours and 40 minutes of cooking, the pot au feu is ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: