Hearty French-style pot-au-feu simmered with beef, seasonal vegetables, and aromatic herbs delivering nourishing comfort.
# Needed Ingredients:
→ Beef
01 - 2.6 pounds beef shank or chuck, cut into large pieces
02 - 9 ounces marrow bones (optional, for flavor)
→ Vegetables
03 - 4 large carrots, peeled and cut into large chunks
04 - 3 leeks, washed and cut into 2-inch sections
05 - 4 medium potatoes, peeled and halved
06 - 3 turnips, peeled and quartered
07 - 2 onions, peeled (one studded with 2 cloves)
08 - 3 celery stalks, cut into large pieces
09 - 1 small cabbage, quartered (optional)
→ Aromatics & Spices
10 - 3 garlic cloves, crushed
11 - 1 bouquet garni (parsley, thyme, bay leaf tied together)
12 - 12 black peppercorns
13 - 2 teaspoons coarse sea salt, plus more to taste
→ To Serve
14 - Dijon mustard
15 - Cornichons (small pickles)
16 - Coarse sea salt
# Preparation Steps:
01 - Place beef and marrow bones in a large stockpot. Cover with 15 cups cold water. Slowly bring to a boil, skimming foam from the surface.
02 - Reduce heat to a gentle simmer. Add bouquet garni, garlic, peppercorns, 2 teaspoons salt, and the onions (one studded with cloves).
03 - Simmer uncovered for 1.5 hours, skimming fat and foam regularly.
04 - Add carrots, leeks, turnips, celery, and cabbage if using. Continue simmering for 45 minutes.
05 - Add potatoes and simmer for 30 to 40 minutes until all meat and vegetables are tender.
06 - Lift meat and vegetables with a slotted spoon onto a serving platter. Discard bouquet garni and bones. Strain the broth and adjust seasoning as needed.
07 - Serve meat and vegetables hot alongside bowls of broth. Provide Dijon mustard, cornichons, and coarse sea salt as accompaniments.
