Pot-au-Feu

Chef Philippe’s selected pot-au-feu combines several beef cuts, marrow bones and vegetables in their own cooking broth. Carrot, leek, celery, turnip and potato accompany the meat in this French boiled dinner.

The meat begins in cold water with coarse salt. Skimming removes the foam as the broth heats, while an onion studded with cloves, peppercorns and a bouquet of bay, thyme and parsley add aromatic seasoning.

Carrots, celery without its leaves, turnip halves and the white and green portions of the leeks enter the pot. Gentle simmering keeps the cooking slow rather than at a vigorous boil.

Marrow bones are added after the first simmering stage, followed by peeled potatoes. The recipe checks that the potatoes have softened and describes slow cooking as the route to tender meat.

The complete pot-au-feu is served hot in deep plates. Cornichons and mustard are separate accompaniments, bringing their own sharp seasoning to the meat and vegetables.