This is quite possibly the most comforting dish in the entire French repertoire. It’s not a stew in the conventional sense, but a boiled dinner where the broth is as important as the meat and vegetables. My grandmother used to say it could cure any ailment. It’s simple, humble, and the essence of French family cooking. You serve it in two courses: first the rich, clear broth with toast, then the meats and vegetables. It’s a whole experience.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 45 min | 3 hours | 4+ hours | 6-8 | Simple, slow cooking |
Grab These
- 2 lbs beef brisket
- 1 lb beef short ribs or oxtail
- 1 marrow bone (optional, but glorious)
- 1 large onion, peeled and studded with 2 cloves
- 4 leeks, white and light green parts only
- 4 carrots, peeled and cut in half
- 4 turnips, peeled and quartered
- 2 celery stalks, cut into large pieces
- 1 bouquet garni (parsley, thyme, bay leaf)
- 6-8 small potatoes
- Coarse sea salt
- For serving: Cornichons, Dijon mustard, coarse salt, toasted baguette
Let’s Make It
Place the brisket, short ribs, and marrow bone in your largest stockpot. Cover with cold water by 2 inches. Bring to a very gentle simmer and meticulously skim off any gray foam that rises to the top for the first 10-15 minutes. This is the secret to a clear, beautiful broth.
Once the skimming is done, add the studded onion, leeks, carrots, turnips, celery, and bouquet garni. Season very generously with coarse salt—the water should taste seasoned. Maintain the barest possible simmer, with just a few bubbles breaking the surface, for 2.5 hours.
After 2.5 hours, add the potatoes. Continue to simmer for another 30-45 minutes, until the potatoes are tender and the meats are completely yielding.
To serve, carefully remove the meats and vegetables to a large, warm platter. Strain the broth through a fine-mesh sieve into another pot. You should have a crystal-clear, golden broth.
My Two Cents
- Calories: About 600 per serving (with both courses)
- Storage: The broth and solids can be stored separately for up to 3 days.
- Swaps:* Add a chicken to the pot for an even more complex flavor, adding it in during the last hour of cooking.
- Pro-Tip:* Starting the meat in cold water and skimming diligently is what makes a Pot-au-Feu truly great. It creates a clean, refined broth that is the heart of the dish.
You Asked, I’m Answering
Q: My broth is cloudy. What did I do wrong?
A: You likely brought it to a rolling boil instead of a gentle simmer. A violent boil emulsifies the fat and impurities into the broth. Low and slow is the way.
Q: What are the cornichons for?
A: The sharp, acidic crunch of the cornichons and the heat from the mustard are the perfect counterpoint to the rich, comforting meat and vegetables. It’s a classic French contrast.