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Classic Pot-au-feu with Bone Marrow Toast - Image 1

Classic Pot-au-feu with Bone Marrow Toast

French cuisine
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Classic Pot-au-feu with Bone Marrow Toast

  1. Stews & Curries

Prep: 30 min • Cook: 180 min. A timeless French stew featuring succulent beef, root vegetables, and a rich, clear broth, served with irresistible bone marrow spread on crusty bread. This hearty and comforting dish, perfect for a cold day, is a staple of French family cuisine.

Preparation time
30 min
Cooking time
3 hrs
Total time
3 hrs 30 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb beef chuck(cut into large chunks)
  • 1lb beef marrow bones
  • 4 pcs carrots(peeled and cut into large pieces)
  • 4 pcs potatoes(peeled and quartered)
  • 2 pcs leeks(white and light green parts, thoroughly cleaned)
  • 2 pcs turnips(peeled and quartered)
  • 1 pc onion(peeled and studded with 2 cloves)
  • 2 pcs celery stalks(cut into large pieces)
  • 3 pcs garlic cloves(peeled and smashed)
  • 2 pcs bay leaves
  • 4 pcs fresh thyme sprigs
  • 1 1/2 tbsp salt
  • 1 tsp black peppercorns
  • 12 cup water
  • crusty bread(for serving)
  • fresh parsley(chopped, for garnish)
  • dijon mustard(for serving)

Instructions

Cooking Pot-au-feu

  1. Place the beef chuck and marrow bones in a large stockpot. Cover with cold water by about 2 inches.
  2. Bring to a boil, then reduce heat immediately to a simmer. Skim off any foam that rises to the surface for about 10-15 minutes.
  3. Add the onion, celery, garlic, bay leaves, thyme, salt, and peppercorns. Continue to simmer gently for 2 hours, skimming as needed.
  4. Add the carrots, potatoes, leeks, and turnips. Continue to simmer for another 45-60 minutes, or until the vegetables are tender and the beef is very tender.

Serving

  1. Carefully remove the marrow bones from the broth. Scoop out the marrow and spread it generously on slices of toasted crusty bread.
  2. Remove the beef and vegetables from the pot. Strain the broth through a fine-mesh sieve; discard the solids (onion, herbs) and skim excess fat if desired.
  3. Slice the beef and arrange it with the cooked vegetables on serving plates. Ladle the hot broth over top.
  4. Serve immediately with the bone marrow toast, a sprinkle of fresh parsley, and Dijon mustard on the side.

Nutrition

Servings
6
Serving size (imperial)
14.1 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories650.5 kcal162.6 kcal3,903 kcal
Protein45.2 g11.3 g271.2 g
Fat35.8 g9 g214.8 g
Carbs30.1 g7.5 g180.6 g

Tips

  • Don't skip skimming the foam from the broth; it ensures a clear, flavourful result.
  • Simmering, not boiling, is key for tender beef and clear broth. Rush it and the meat will be tough.
  • Serve the marrow on hot, crunchy toast right away to enjoy its rich, buttery texture.

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