The authentic Pot au Feu from 1927.

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.

Cut roasted bones into reasonably small pieces and brown lightly in a very hot oven.

Cook the browned bones in a pot for 12 to 24 hours, skimming off impurities.

Use different cuts of meat, such as knuckle, shin, osso buco, or short ribs.

Prepare vegetables: leave carrots, turnips, and parsnips whole if small, otherwise cut lengthwise; peel leeks and remove most of the green; cut celery to similar length as leeks; stud onion with cloves; optionally include garlic.

In a pot, arrange the meats at the bottom tied with string for even appearance.

Pour in bone broth or water to cover the meat by a couple of inches.

Bring the liquid to a boil gradually over half an hour, skimming off any foam that forms on the surface.

Add a drop of cold water to make the froth rise and skim it off again.

Add 7 grams of salt per liter of water, adjusting for taste if reserving broth for sauce.

Cover the pot with the lid slightly ajar and simmer very gently for a total of 3 hours, skimming occasionally.

Add vegetables after the first 2 hours so they cook for the last hour, topping up with water as needed to keep solids covered.

Strain the broth through a cloth into another pot, removing any remaining surface fat.

Keep the pot warm until service, along with the dry vegetables and meat.

Serve the broth first over thin toasted slices of bread, followed by the beef and sauce, and moisten the vegetables with more broth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary