Grand Pot-au-Feu Maison - A Signature Aromatic Classic
A refined interpretation of the great French family classic. Multiple cuts of beef, marrow bones, and a whole chicken are gently simmered with aromatic vegetables and herbs to create a crystal-clear broth of exceptional depth.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 6 Servings
Calories: 543kcal
Cost: £25.00
Equipment
- 1 Large Pot
- 1 Ladle, to skim impurities
- 1 Large Pot, Dish or Tureen, to create an impressive presentation
- 1 Small Pot, to cook potatoes
Ingredients
Meats & Bones
- 1 kg Beef Brisket, tied 2 lb 3 oz
- 800 g Beef Short Rib 1 lb 12 oz
- 600 g Beef Shin or Shank 1 lb 5 oz
- 1 each Whole Chicken, approximately 1.4kg 3 lb
- 800 g Veal Shank, optional 1 lb 12 oz
- 4 each Marrow Bones, cut into 8cm lengths 4 each
Aromatics
- 2 each Onions, halved 2 each
- 6 each Cloves
- 2 each Heads Garlic, halved horizontally 2 each
- 3 each Celery Stalks, roughly cut 3 each
- 1 each Bouquet Garni containing:
- 8 each Parsley Stalks
- 4 each Thyme Sprigs
- 2 each Bay Leaves
- 12 each Black Peppercorns
Garniture
- 6 each Carrots, peeled 6 each
- 4 each Turnips, peeled 4 each
- 2 each Parsnips, peeled 2 each
- 3 each Leeks, well washed 3 each
- ½ each Celery Root, peeled ½ each
- 6 each Small Potatoes, cooked separately 6 each
Condiments
- Dijon Mustard
- Cornichons
- Fleur de Sel
- Fresh Horseradish, grated
- Parsley, chopped
Instructions
- Place the Beef Brisket, Beef Short Rib, Beef Shin, and Marrow Bones into a large stockpot.
- Cover generously with cold water.
- Bring slowly to a simmer.
- As the broth heats, skim continuously until the surface is completely clean.
- This stage is critical to achieving a refined broth.
- After approximately 45 minutes, add the studded Onions, Garlic, Celery, Bouquet Garni, and a small quantity of salt.
- Continue simmering gently.
- Never allow the liquid to boil aggressively.
- After 1½ hours, add the Whole Chicken.
- If using Veal Shank, add at the same time.
- Continue cooking for approximately 1½–2 hours.
- The broth should remain clear and gently moving.
- Remove the Chicken once tender.
- Allow to cool slightly before portioning.
- Continue cooking the beef until fully tender.
- Strain the broth carefully.
- Remove all fat from the surface.
- Return the clear broth to a clean pot.
- Add the Carrots, Turnips, Parsnips, Celery Root, and Leeks.
- Cook gently until perfectly tender.
- Cook the Potatoes separately in lightly salted water.
- Approximately 15 minutes before service, poach the Marrow Bones gently in a portion of the broth.
Presentation
First Service
- Present the hot clear broth in warmed bowls.
- Offer Fleur de Sel and freshly ground black pepper separately.
Second Service
- Arrange the sliced Brisket, Shin, Short Rib, Chicken, optional Veal, and Marrow Bones on a large heated platter.
- Surround with the vegetables.
- Serve the Potatoes separately.
- Accompany with Dijon Mustard, Cornichons, Fresh Horseradish, Fleur de Sel, and chopped Parsley.
Notes
The broth should be the star.
Every ingredient should contribute flavour while maintaining clarity.
The addition of chicken produces a noticeably sweeter and more rounded broth than beef alone.
Veal contributes elegance and silkiness but is optional.
Cooking the potatoes separately helps preserve broth clarity.
The dish improves significantly if prepared a day ahead. Chill overnight, remove the fat completely, and gently reheat for service.
Nutrition
Calories: 543kcal | Carbohydrates: 3g | Protein: 79g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 220mg | Sodium: 282mg | Potassium: 1452mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 8mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
Grand Pot-au-Feu Maison – A Signature Aromatic Classic
A refined interpretation of the great French family classic. Multiple cuts of beef, marrow bones, and a whole chicken are gently simmered with aromatic vegetables and herbs to create a crystal-clear broth of exceptional depth.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 6 Servings
Calories: 543kcal
Cost: £25.00
Equipment
- 1 Large Pot
- 1 Ladle, to skim impurities
- 1 Large Pot, Dish or Tureen, to create an impressive presentation
- 1 Small Pot, to cook potatoes
Ingredients
Meats & Bones
- 1 kg Beef Brisket, tied 2 lb 3 oz
- 800 g Beef Short Rib 1 lb 12 oz
- 600 g Beef Shin or Shank 1 lb 5 oz
- 1 each Whole Chicken, approximately 1.4kg 3 lb
- 800 g Veal Shank, optional 1 lb 12 oz
- 4 each Marrow Bones, cut into 8cm lengths 4 each
Aromatics
- 2 each Onions, halved 2 each
- 6 each Cloves
- 2 each Heads Garlic, halved horizontally 2 each
- 3 each Celery Stalks, roughly cut 3 each
- 1 each Bouquet Garni containing:
- 8 each Parsley Stalks
- 4 each Thyme Sprigs
- 2 each Bay Leaves
- 12 each Black Peppercorns
Garniture
- 6 each Carrots, peeled 6 each
- 4 each Turnips, peeled 4 each
- 2 each Parsnips, peeled 2 each
- 3 each Leeks, well washed 3 each
- ½ each Celery Root, peeled ½ each
- 6 each Small Potatoes, cooked separately 6 each
Condiments
- Dijon Mustard
- Cornichons
- Fleur de Sel
- Fresh Horseradish, grated
- Parsley, chopped
Instructions
- Place the Beef Brisket, Beef Short Rib, Beef Shin, and Marrow Bones into a large stockpot.
- Cover generously with cold water.
- Bring slowly to a simmer.
- As the broth heats, skim continuously until the surface is completely clean.
- This stage is critical to achieving a refined broth.
- After approximately 45 minutes, add the studded Onions, Garlic, Celery, Bouquet Garni, and a small quantity of salt.
- Continue simmering gently.
- Never allow the liquid to boil aggressively.
- After 1½ hours, add the Whole Chicken.
- If using Veal Shank, add at the same time.
- Continue cooking for approximately 1½–2 hours.
- The broth should remain clear and gently moving.
- Remove the Chicken once tender.
- Allow to cool slightly before portioning.
- Continue cooking the beef until fully tender.
- Strain the broth carefully.
- Remove all fat from the surface.
- Return the clear broth to a clean pot.
- Add the Carrots, Turnips, Parsnips, Celery Root, and Leeks.
- Cook gently until perfectly tender.
- Cook the Potatoes separately in lightly salted water.
- Approximately 15 minutes before service, poach the Marrow Bones gently in a portion of the broth.
Presentation
First Service
- Present the hot clear broth in warmed bowls.
- Offer Fleur de Sel and freshly ground black pepper separately.
Second Service
- Arrange the sliced Brisket, Shin, Short Rib, Chicken, optional Veal, and Marrow Bones on a large heated platter.
- Surround with the vegetables.
- Serve the Potatoes separately.
- Accompany with Dijon Mustard, Cornichons, Fresh Horseradish, Fleur de Sel, and chopped Parsley.
Notes
The broth should be the star.
Every ingredient should contribute flavour while maintaining clarity.
The addition of chicken produces a noticeably sweeter and more rounded broth than beef alone.
Veal contributes elegance and silkiness but is optional.
Cooking the potatoes separately helps preserve broth clarity.
The dish improves significantly if prepared a day ahead. Chill overnight, remove the fat completely, and gently reheat for service.
Nutrition
Calories: 543kcal | Carbohydrates: 3g | Protein: 79g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 220mg | Sodium: 282mg | Potassium: 1452mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 8mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.