Pot-au-feu is one of the most celebrated and oldest dishes deriving from French peasant cooking.  Don’t think for one minute that it’s outdated, because the throwback on old classics is now all the rage.  It requires time to cook, so prepare this over the weekend.  This isn’t a beef-stew per say – because it doesn’t have the consistency of stew, but more like beef cooked in broth.  It’s important to provide the garnishes, as that’s what makes the dish taste authentic.  The leftovers are even more outstanding the next day than the day of the cooking.

2-3 beef or veal marrow bones

1 LB of beef brisket or chuck – cubed and fat trimmed

2 leeks – washed thoroughly and cut lengthwise

1 whole onion cut into chunks

2 celery ribs – rough chopped

1 LB of small potatoes – scrubbed and unpeeled

2 parsnips – scrapped and cut into chunks

4 carrots – scrapped and cut into chunks

1 turnip – scrubbed and cut into chunks

Bouquet Garni – 2 bay leaves 1 TSP black pepper corns, 8 stalks of fresh thyme, 4 stalks of fresh oregano, 3-4 whole cloves, 1 stick of cinnamon, 10-15 black peppercorns

Kosher salt and fresh cracked pepper



Coarse grain Grey Poupon Mustard

Prepared horseradish

Fresh parsley

Prepare the bouquet garni and tie it up in some cheesecloth.  In a large Dutch oven, place the marrow bones and the trimmed beef pieces and cover with water, then add the sachet of bouquet garni.  Bring to a boil and immediately skim any foam that is on the surface.  Simmer on very low for about 4 hours – making sure that the stock isn’t evaporating. If it does add more water.  When the beef has been cooked, remove the marrow bones and the beef chunks to a plate.  Skim off as much fat from the stock as possible.  Add the vegetables and cook them till tender – about 45-50 minutes.  Remove the marrow from the bones and add to the pot Return the beef to the pot to warm through.  Add enough salt to ensure the seasonings are correct.  Remove the bouquet garni sachet and discard.

Serve in individual bowls with some chopped parsley with the garnishes on the side.

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