Pot-Au-Feu – Bruno Albouze

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.

Soak bone marrow in cold water with a splash of white vinegar overnight. Drain and rinse.

Prepare leeks by cutting off root ends and outer leaves, then soak in lukewarm water until clean.

Sear onion halves in a nonstick frying pan until burnt for onion brûlé.

Tie saved leek outer leaves with herbs, carrot, and celery stalk for bouquet garni.

Place the meat in a stockpot with cold water, white chicken stock, grey salt, peppercorns, onion brûlé, garlic, and bouquet garni. Bring to a boil and simmer for 2.5 hours.

Cook bone marrow in broth for 25 minutes, then reserve and return broth to stockpot.

Add vegetables to the pot, bring to a boil, and cook for 30 minutes. Let infuse off heat for an hour.

Boil peeled potatoes in salted water with thyme until cooked through, then set aside.

Cool down stockpot before refrigerating overnight for better flavor.

Remove chilled meat and slice, keeping it at room temperature. Reheat potatoes and bone marrow in the stockpot.

Serve pot-au-feu with meat, vegetables, potatoes, and garnish with parsley and thyme.

Cooking Techniques

Equipment Needed

Spice Level: