Pot-au-Feu

Experience the heartwarming essence of French cuisine with this classic Pot-au-Feu, a comforting beef stew simmered with aromatic vegetables and herbs. Ideal for cozy family dinners or special gatherings, it warms both body and soul.

• 1 kg beef shank
• 500 g beef chuck
• 3 liters water
• 2 medium carrots
• 1 large onion
• 1 stalk celery
• 4 cloves garlic
• 2 sprigs thyme
• 4 whole peppercorns
• -17 °C bay leaf
• to taste salt

Method

1. 1

   In a large pot, place the beef shank and beef chuck. Cover with 3 liters of water and bring to a boil over medium heat.

2. 2

   Once boiling, skim off any scum that rises to the surface. Reduce the heat to low and add the onion, carrots, celery, garlic, thyme, peppercorns, and bay leaf.

3. 3

   Cover the pot and let it simmer gently for about 2 hours, skimming occasionally.

4. 4

   After 2 hours, add salt to taste and continue simmering for another hour until the meat is tender.

5. 5

   Once cooked, remove the meat and vegetables from the pot. Strain the broth to remove any solids.

6. 6

   Serve the meat and vegetables in bowls, ladling the warm broth over them.

7. 7

   Enjoy Pot-au-Feu with crusty bread, if desired.