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Pot au Feu is a Classic Provencal Recipe

Name: Pot au Feu: A Classic Provençal Recipe
Prep time: 30 min
Cook time: 240 min
Total time: 330 min
Ingredients: 300 g (10 oz) beef brisket; 300 g (10 oz) chuck steak; 300 g (10 oz) thick beef ribs; 6 bone marrow (about 7 cm or 3 inches long); 2 leeks; 6 carrots; 3 big potatoes; 3 big turnips; 1 small cabbage; 2 sticks celery; a few stems parsley; bouquet garni ((bay leaves, thyme...)*); 2 onions; 1 small garlic head; 10 black peppercorns; 6 cloves; salt; cornichons (pickles); mustard; fleur de sel

Pot au Feu is a French recipe that you should have in your repertoire. A bit like a pot roast, it requires a large casserole, a selection of meat, a few root vegetables, and an afternoon. Once you have done the initial prep work, this meal pretty much cooks itself. Warning: tempting, delicious aromas will fill your home!

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Pot au Feu: A Classic Provençal Recipe

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Traditionally, the stew is served in 2 services. Meat and vegetables first, then the broth and the bread.

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Prep Time 30

Cook Time 4

Total Time 5 30

Course Main Dish

Cuisine French, Provencal

Servings people

Ingredients

300 g (10 oz) beef brisket
300 g (10 oz) chuck steak
300 g (10 oz) thick beef ribs
6 bone marrow about 7 cm or 3 inches long
2 leeks
6 carrots
3 big potatoes
3 big turnips
1 small cabbage
2 sticks celery
a few stems parsley
bouquet garni (bay leaves, thyme...)*
2 onions
1 small garlic head
10 black peppercorns
6 cloves
salt

Garnishes for serving:

cornichons (pickles)
mustard
fleur de sel

Instructions

Cut one of the onions in half; don’t peel. In a nonstick frying pan, ”burn” the onion. (The colour needs to be dark, like charcoal. This won’t give flavour, but it will give a dark colour to your broth.)
In a very large, heavy-bottom casserole, add the meat (not the bone marrow), the burned onion, the other onion cut in half and poked with the cloves, the garlic head cut in half, bouquet garni, parsley, celery, black peppercorns, salt, and cover with water. Start the cooking. As soon as it starts boiling, lower the heat to a simmer and skim any foam that is floating.
Cook for 3 hours.
In the meantime, peel carrots, turnips, potatoes and reserve. Clean the leeks under cold water, strain and dry them.
After 3 hours of cooking, add all the vegetables (except the potatoes) and cook for 30 minutes.
Add the potatoes and the bone marrow, cook for 30 more minutes and let rest in the saucepan for 1 hour before serving.
Serve with pickles, fleur de sel, Dijon mustard, and a fresh, crusty bread.

Notes

*According to Wikipedia, There is no generic recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.

Keyword Beef, Carrots, Potatoes

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Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

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Pot au Feu is a Classic Provencal Recipe