dinner · dairy-free · gluten-free
Pot-au-feu
France's slow-simmered beef and vegetable boil: broth as a first course, then meat and vegetables with mustard and cornichons.
- Time
- 240min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cover meats with cold water, bring to a simmer and skim well.
-
2
Add onion, bouquet garni and salt; simmer gently 3 hours, until the meat is fork-tender (well past 63°C (145°F)).
-
3
Add carrots, leeks and turnips for the last 40 minutes, marrow bones last 20.
-
4
Cook cabbage and potatoes separately in some broth.
-
5
Serve broth first, then sliced meat and vegetables with mustard and cornichons.
