🍲 Pot-au-feu

Name: Pot-au-feu
Total time: 240 min
Yield: 6
Cuisine: France
Ingredients: 1.2 kg beef for braising (shin, chuck or short rib); 4 marrow bones; 6 carrots, halved; 3 leeks, tied in bundles; 4 small turnips, halved; ½ small cabbage, in wedges; 1 onion studded with 2 cloves; 1 bouquet garni (thyme, bay leaf, parsley); Coarse salt and peppercorns

Origin: France

520kcal

per serving · 400 g

130kcal

per 100 g

52 gProtein13 g / 100 g

24 gFat6 g / 100 g

20 gCarbs5 g / 100 g

Pot-au-feu is the classic French boiled dinner: cuts of beef and marrow bones simmered slowly with carrots, leeks, turnips and cabbage until the meat is meltingly tender. The clear, savoury broth is often served first as a soup, followed by the sliced meat and vegetables, with coarse salt and mustard or pickles on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly5 g carbs per 100 g

✓

High protein13 g protein per 100 g — 40% of the calories

Not vegetarianbecause of: beef, marrow bone

Not veganbecause of: beef, marrow bone

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beefmarrow bonecarrotleekturnipcabbage

Recipe

6 servings240 min

Ingredients

1.2 kg beef for braising (shin, chuck or short rib)
4 marrow bones
6 carrots, halved
3 leeks, tied in bundles
4 small turnips, halved
½ small cabbage, in wedges
1 onion studded with 2 cloves
1 bouquet garni (thyme, bay leaf, parsley)
Coarse salt and peppercorns

Method

Put the beef in a large pot, cover with cold water, bring to a simmer and skim off the foam.
Add the onion, bouquet garni, peppercorns and salt; simmer very gently, partly covered, for 2.5 hours.
Add the carrots, leeks and turnips and cook 30 minutes; wrap the marrow bones' ends in salt or foil and add them with the cabbage for the last 20–30 minutes.
Lift out the meat and vegetables; strain and degrease the broth.
Serve the broth as a first course, then the sliced meat and vegetables with coarse salt.

How to make it lighter

Chill the broth and lift off the solid fat before reheating.
Fill the plate with vegetables and keep beef to about 150 g.
Enjoy the marrow as a taste, not a whole bone each; it is very rich.

History

Pot-au-feu, literally 'pot on the fire', is a traditional French family dish whose roots lie in long-simmered country stews. It is often regarded as one of France's national dishes and has many regional variations.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →