Probably one of my favorite one-pot meals, pot-au-feu is a traditional beef and vegetable stew that is emblematic of France. Intended originally to be the poor man’s food, this dish eventually appeared on bourgeois dinner tables in the 18th century and today is served in some of the fanciest restaurants in Paris.
Weirdly, it took me years of living in the land of the French before I actually tasted pot-au-feu. But when I did, it was my mother-in-law’s and I gotta admit: she makes a damn good one. The meat was melt-in-your-mouth good and flavor so intense. The key is to get seasonal veg and really good cuts of grassfed beef – preferably the fatty and gelatinous ones. This way the fat and gelatin dissolve into the broth and impart an unparalleled taste and texture to it. Oh and once it’s done, serve with delicious sauce gribiche. You’ll want seconds. I promise.
Serves 6
Ingredients
- 1 kg grass fed beef (don’t use lean cuts of meat for this, they need to be slightly fatty and gelatinous – in France they use a mix of shank, brisket, shoulder and some bourguignon style cuts), cut into very big chunks
- 500g beef beef short ribs or oxtail or any other bony, fatty cut (optional but it gives tremendous taste and great texture)
- 2 tbsp flour (you can use gluten free)
- 5 tbsp olive oil
- 1 yellow onion
- 4 cloves
- 500g carrots, medium-sized, peeled and cleaned, cut in two (not lengthwise, you want thick pieces)
- 500g leek, trimmed of half its green part and cleaned
- 500g courgettes/zucchini, top and bottom stems cut off, if your courgettes are big then cut in half (not lengthwise, you want thick pieces)
- 1 bouquet garni (alternatively, use 2 bay leaves, 2 tsps of dried thyme and a tsp crushed dried rosemary)
- 6 peppercorns plus additional freshly ground pepper to adjust seasoning
- 3 tsp salt
- 1.5 kg potatoes, peeled and cut in two
Instructions
- Sprinkle the flour on all the meat. It isn’t a big quantity, just a dusting to help keep some juices in. If you have a shank or marrow, make sure to put some of that flour dust on the marrow part.
- Heat a large non stick pan on medium/high heat. Add 2 tbps olive oil. When hot, sear the pieces of meat on each side briefly (30 seconds a side). Do this in batches, being careful not to overcrowd the pan. You may need to add the remaining oil after you’ve done 1 or 2 batches. When a piece is golden on all sides, take it out and reserve it in a large bowl.
- Add a few tbsp water in the pan and with a wooden spoon, scrape the little bits off. Remove from heat and set this liquid aside.
- Take a large pot or pressure cooker. Place it on medium heat. Pour in the liquid from the pan. Then add the meat, piece by piece.
- Stick the cloves into the onion, pricking it. Add the ‘cloved onion’ into the pot. Add the bouquet garni or herbs, salt, peppercorns and pour water in the pot until the meat is almost covered with water.
- If you are using a pressure cooker: close the pressure cooker and put it on medium high heat for 10 minutes once the whistle starts blowing.
If you are using a regular pot: bring to a boil for 5 minutes and then turn down the heat to medium, cover and let simmer for an hour or until the meat is cooked and starting to get tender. - Open the lid/cover and add all the vegetables. Cover again and place back on medium heat:
If you are using a pressure cooker: close it and put it on medium high heat for 25 minutes once the whistle starts blowing.
If you are using a regular pot: cover with the lid and let simmer for another hour. - Turn the heat off. Open the lid/cover and check for doneness. The meat should be very tender and falling apart and the vegetables should be very cooked. If it is not – depending on the cut of meat this will vary – just turn the heat back on and let the whole thing simmer for the time it takes.
- Meanwhile, bring a large pot of water to boil. Put in the potatoes and leave them until they are cooked through, around 20-25 minutes depending on their size.
- To serve, taking at slotted spoon, take out all the vegetables one by one and arrange them nicely on a large platter. Then carefully take out the meat and place it on the same platter.
- Serve with sauce gribiche on the side.
