Pot au Feu is a French pot roast made in a savory style with vegetables, cold water, and condiments. It’s a dish to remember. It takes a while to finish cooking it although a slow cooker saves time and trouble. It’s easy to make and quite different than so called “American pot roast” which browns the roast and braises in red wine and chicken stock.
The American sweet and sour version is also one of my favorites. This can be done by merely adding 1/2 lemon and 1-2 tbsp brown sugar. This version is wonderfully different and refreshing. Be sure to add an additional pound to the recipe to savor the leftovers the following few days.
Pot au Feu is one of the original pot roast recipes. It’s an ancient dish that was first described in print in 1673. It was described by Henry IV of France (1553-1610) as an essential dish to the well being of the everyday French citizen. Henry is purported to have said that “no peasant in his kingdom is (to be) so poor that he cannot have a “poule au pot” — or pot au feu to eat.
The recipe is usually served in courses with bone marrow on toast followed by vegetables, cuts of meat and broth. Savory condiments are very popular and delicious for dipping.
Pot au Feu is a dish to remember. As a boy I recall a French neighbor serving the dish whenever our families gathered together on Sunday afternoons. It was considered a special mean which memorialized the warmth between our families.
Make it your meal as well. You won’t be sorry you did.
French Pot au Feu
Serves 4-5 ( Cook 3 hours at a simmer)
Ingredients
4 pounds boneless inexpensive Chuck, a highly flavorful cut
1 (2-pound) marrow bone, cut into 2-inch pieces
6 medium leeks, trim each end, cut in half and cut into rounds and rinse thoroughly
6 carrots, peeled and halved crosswise
6 stalks celery, halved crosswise
2 large onions, quartered and studded with 4 cloves
1 bouquet garni (Mix 3 parsley stems, 1 branch thyme and 1 bay leaf in a cheesecloth and tie with kitchen twine).
1 tablespoon coarse kosher salt
1 teaspoon black peppercorns
2 bay leaves
2 large turnips, peeled and quartered
1 pound small new potatoes, quartered
8 slices French baguette bread toasted with olive oil, plus additional for passing with marrow bones
2 cloves garlic, peeled
Condiments:
Coarse kosher salt
Cornichons, 10
Pickled onions, 4 tbsp
Grated horseradish
Whole grain mustard, 4 tbsp
Directions
1- In a large stockpot brown 4 lbs of inexpensive chuck beef on all sides and place in the pot on top of the sliced leeks, carrots, celery and onion. Add 2 lbs of marrowbones to the pot, tucking them between the meat, and the bouquet garni, salt and peppercorns.
2—Add enough water to cover and bring to a boil over high heat. Reduce the heat to a simmer partially covered for 2 1/2 hours, skimming any foam which forms on the top.
3— Strain the broth and discard the turnips and onions. Return the broth and meats to the pot and add the bay leaves, and the remaining marrowbones, leeks, carrots and the potatoes. Bring the broth to a simmer and cook, partially covered, for 45 minutes more after bringing to a full boil.
4—Remove the meat from the broth. Carefully remove the vegetables from the broth, placing them on a large serving platter, and moisten with some broth. Cover and keep warm.
5—Strain the broth and carve the meat in 2 inch slices and place on the serving platter with the vegetables. Cover and keep warm.
6—Rub the bread with garlic and lightly toast before placing in the bottom of a shallow bowl. Pour equal amounts of broth over the baguette toast and serve as a first course. Pass the marrowbones at the table and serve with additional toast for spreading the marrow. Serve the meat and vegetables as a main course with desired condiments. Enjoy.