Pot-au-Feu
Beef short rib, beef shin and marrow bones come together in this French beef β 70 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Put the beef shin and short rib in a large pot, cover with cold water, bring slowly to a boil and skim off the grey foam that rises for the first 10 minutes until the surface runs clear.
- Stud the peeled onion with the cloves and add it with the celery, garlic, bouquet garni and peppercorns, then lower to a bare simmer and cook gently, partly covered, for 2.5 to 3 hours.
- Add the marrow bones for the final 30 minutes and season the broth with coarse salt to taste.
- Peel the carrots and turnips and trim the leeks, then add the carrots and turnips for the last 35 minutes and the leeks for the last 20 minutes so each vegetable stays tender but intact.
- Check that the meat is fork-tender and pulls apart easily; if not, continue simmering until it does.
- Lift out the meat, bones and vegetables and keep them warm, then strain the broth and skim off the surface fat.
- Serve the sliced meat and vegetables in shallow bowls moistened with hot broth, with the marrow spread on toast, alongside coarse salt, mustard and cornichons.
You'll use: Large pot Β· Saucepan
What to serve with Pot-au-Feu
- Baguette Vegan
- Clafoutis Dessert
- Croissant Vegetarian
- Croissants Dessert
Tips & common questions
How long does Pot-au-Feu take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Pot-au-Feu is an original French recipe developed in-house by Consomee. Photo: Pot-au-feu - Josselin.jpg by Tsaag Valren, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.