Pot Au Feu Pot on the Fire
Experience the rustic elegance of French cuisine with Pot Au Feu, or "Pot on the Fire," a timeless one-pot dish that transforms humble ingredients into a symphony of rich, comforting flavors. Featuring tender cuts of beef shank, bone-in short ribs, and marrow bones simmered for hours with a medley of fresh vegetables like leeks, carrots, turnips, and celery, this classic meal is all about hearty simplicity. Enhanced with aromatic herbs like thyme and bay leaves, and served alongside creamy Dijon mustard and tangy cornichons, Pot Au Feu is perfect for cozy gatherings or special occasions. Its clear, deeply flavored beef broth is the ultimate treat, especially when paired with crusty bread for dipping. With just 30 minutes of prep and slow simmering to perfection, this French favorite is as satisfying to make as it is to enjoy.
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Recipe Information
Ingredients
- 2 pounds beef shank
- 2 pounds bone-in short ribs
- 1 pound beef marrow bones
- 3 leeks
- 4 carrots
- 3 turnips
- 3 celery stalks
- 2 onions
- 1 bunch fresh parsley
- 4 sprigs fresh thyme
- 2 bay leaves
- 4 garlic cloves
- 2 teaspoons whole black peppercorns
- 1 tablespoon salt
- 16 cups water
- 0.5 cup creamy Dijon mustard
- 0.5 cup cornichons (small pickles)
Instructions
Trim any excess fat from the beef shank and short ribs, but leave some for flavor.
Rinse the beef marrow bones under cold water to remove any residue or debris.
Peel the onions, leaving one whole and stud it with the cloves. Cut the other onion in half.
Clean and thoroughly rinse the leeks, trimming off the dark green tops. Tie them in a bundle with kitchen string for easy removal later.
Peel and cut the carrots, turnips, and celery into large chunks.
Place the beef shank, short ribs, and marrow bones into a large stockpot. Cover with 16 cups of water and bring to a gentle boil over medium heat.
Skim off any foam or impurities that rise to the surface during boiling to achieve a clear broth.
Once the broth is clear, add the whole clove-studded onion, halved onion, bundled leeks, carrots, turnips, celery, fresh parsley, thyme sprigs, bay leaves, garlic, peppercorns, and the salt into the pot.
Reduce the heat to low, cover the pot partially, and simmer gently for 3.5 to 4 hours, skimming the surface occasionally.
Once the meat is tender and almost falling off the bone, carefully remove the beef and vegetables from the pot, and set them aside. Discard the herbs and bay leaves.
Strain the broth through a fine-mesh strainer or cheesecloth-lined colander to ensure clarity. Taste and adjust seasoning as needed.
Slice the meat and arrange it on a large serving platter alongside the cooked vegetables.
Serve the Pot Au Feu with bowls of the warm broth, alongside creamy Dijon mustard, cornichons, and crusty bread for dipping.
Nutrition Facts
Calories |
8450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 650.0 g | 833% | |
| Saturated Fat | 269.4 g | 1347% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2013 mg | 671% | |
| Sodium | 11402 mg | 496% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 67.2 g | ||
| Protein | 506.8 g | 1014% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1283 mg | 99% | |
| Iron | 75.8 mg | 421% | |
| Potassium | 10319 mg | 220% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
