How to Make Pot au Feu | Ludo Lefebvre

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.

Put the beef in cold water with salt and bring to a boil.

Turn on the stove to medium heat.

Add fresh thyme and parsley to the meat for flavor.

Tie the leeks together and add them to the pot.

Add carrots to the pot.

Add onions and push them down to flavor the broth.

Add potatoes, celery, and turnips to the pot.

Light the stove again and cook on medium heat.

Skim off any foam that rises to the surface during cooking.

Add young ginger and mash it a bit to release flavor before adding to the pot.

Add lemongrass, mashing it slightly with the back of a knife to release flavor.

Ensure the broth is bubbling gently, like a Jacuzzi, not boiling too fast.

Cook for about 2 hours, ensuring the vegetables keep their shape and do not become mushy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary