Pot-au-feu

Name: Pot-au-feu
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 leeks; 4 carrots; 2 onions; 2 cloves; coarse salt; 500 g of fatty beef; 500 g of lean beef; 500 g of gelatinous beef; 1 marrow bone; 1 celery stalk; 1 garlic clove; 1 bouquet garni (parsley, thyme, bay leaf); black peppercorns

Prep30 min

Cook4h

High Protein

Cuisine: French

beef, beef, marrow bone, leek, carrot, celery, onion, garlic, bouquet garni, clove, coarse salt, pepper

Nutrition per serving

1786

Calories

159.5g

Protein

67.2g

Carbs

99g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

4 leek
4 carrot
2 onion
2 cloves
coarse salt
500 g fat beef
500 g lean beef
500 g gelatinous beef
1 marrow bone
1 celery stalk
1 garlic cloves
1 bouquet garni (parsley, thyme, bay leaf)
black peppercorns

Instructions

Tie the pieces of meat together so they hold their shape during cooking, and if there is a beef tail, cut it into sections.

Peel the carrots, leeks, and celery stalk, then wash them.

Pierce an onion with the cloves and toast the second onion, dry, in the oven to color the broth.

Place all the meat pieces and the marrow bone in a large pot, then cover with 5 liters of cold water.

Salt generously with coarse salt, bring to a boil, and skim frequently until no more foam forms.

Add the onions, carrots, leeks, celery, garlic, and bouquet garni, then add 12 peppercorns.

Bring back to a boil, then simmer, covered, over very low heat for at least 4 hours.

Skim off any foam during cooking with a small ladle.

The broth of pot-au-feu can be served hot or warm, before the meats and vegetables or alone.

Remove the pieces of meat and vegetables from the broth and arrange them on a warm platter. Serve immediately.

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