Pot-au-Feu

Method

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1. Put the short rib and shin in a stockpot, cover with cold water by 5 cm and bring slowly to the boil. Skim the grey foam off thoroughly for the first 15 minutes.

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2. Stud the charred onion halves with the cloves and add them with the bouquet garni, peppercorns and salt.

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3. Adjust the heat so the surface barely trembles — a rolling boil emulsifies the fat and turns the broth cloudy. Cook uncovered for 2½ hours.

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4. Add the carrots, turnips and celery and cook 25 minutes. Add the leeks and potatoes and cook 20 minutes more.

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5. Wrap the marrow bones in muslin and lower them in for the last 20 minutes, standing upright so the marrow does not slide out.

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6. Lift everything out and keep warm under foil. Strain the broth through muslin and skim the fat from the surface.

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7. Serve the broth first in bowls, with the marrow spread on toast alongside.

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8. Follow with the meat carved thickly and the vegetables, passing mustard, cornichons and coarse salt at the table.

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Chef’s Tips

• Use at least two cuts of beef. Shin gives gelatine, short rib gives flavour, and neither on its own makes a complete pot.
• Never boil it. Every clear-broth failure traces back to the heat being too high.
• Leftover broth is the best base you will ever have for onion soup or a risotto.

Pairing Suggestions

• A robust red such as a Côtes du Rhône
• Sea salt and strong mustard, nothing more elaborate
• A tart apple dessert afterwards

Storage & Reheating

Refrigerate meat and broth separately up to 4 days. The broth freezes for 3 months. Reheat the meat in the broth rather than dry.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.