When temperatures start to drop, it is the perfect time to prepare hearty dishes like the French family classic, pot-au-feu.
400 grams top rib of beef
400 grams top leg of beef or a lean part of the shoulder
1 bone with marrow
1 celery stalk
1 bouquet garni (parsley, thyme and bayleaf)
Salt and pepper
Tell your butcher you need the meat and a large marrow bone to prepare a pot-au-feu.
Place the meat in a large pot. Add 2 liters of cold water. Bring the water to a boil. Let it boil for 15 minutes. Skim the water regularly and remove the brown foam released by the meat until the brown foam is gone. The goal is to produce a clear broth.
Wash, peel and chop all the vegetables.