Pot Au Feu | The French Chef Season 8 | Julia Child

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.

Preheat the oven to 450 degrees Fahrenheit.

Brown the bones in the upper third of the oven for about 30 minutes, basting them occasionally.

Remove the browned bones from the oven and transfer them to a large pot.

Pour out the fat from the pan used to brown the bones into a saucepan.

Deglaze the pan by pouring water into it and scraping the bottom with a wooden spoon to collect the flavor.

Add the deglazed liquid to the pot with the bones.

Chop onions, carrots, leeks, and celery roughly and add them to the pot with the bones.

Prepare an onion stuck with three cloves and add it to the pot.

Ensure the bones are covered with liquid by 2-3 inches and add about a tablespoon of coarse salt.

Add 2-3 unpeeled cloves of garlic to the pot.

Prepare a bouquet garni with parsley, bay leaf, and thyme (using dried thyme wrapped in cheesecloth) and add it to the pot.

Bring the pot to a simmer and skim off the scum that rises to the surface for about five minutes.

Once the scum has ceased to rise, partially cover the pot and let it simmer for eight hours, skimming occasionally as needed.

After eight hours, strain the stock and degrease it before using it for pot-au-feu.

Cooking Techniques

Equipment Needed

Spice Level: