Zubereitung

Place the beef chuck and marrow bones in a large heavy pot and cover with the cold water. Bring slowly to a bare boil over medium heat, skimming gray foam from the surface for 10 minutes.

Reduce the heat until the liquid barely trembles. Add the halved onion, crushed garlic, bouquet garni, salt, and peppercorns. Simmer uncovered for 2 hours, skimming occasionally, until the beef is beginning to yield when pierced.

Skimming foam from the gently simmering pot-au-feu broth

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Add the carrots, leeks, turnips, and celery. Continue simmering for 45 to 60 minutes, partially covered, until the vegetables are tender and the beef reaches at least 74°C in the thickest piece.

Transfer the beef and vegetables to a warm platter. Strain the broth through a fine sieve, taste, and adjust the seasoning; keep the broth hot but below a boil.

Ladle the hot broth into warmed bowls as a first course, then serve the beef and vegetables with mustard, coarse salt, cornichons, and crusty bread if desired.

Classic pot-au-feu served with broth, vegetables, mustard, and cornichons

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Warum dieses Rezept gelingt

Starting the beef in cold water encourages a clean, deeply flavored broth, while a long, gentle simmer turns collagen-rich chuck tender without drying it out. The vegetables are added in stages so each retains its character.

Aufbewahren und Aufwärmen

So bewahrst du es auf

Refrigerate the broth, beef, and vegetables in separate airtight containers for up to 4 days. Freeze the strained broth and beef for up to 3 months; the vegetables are best made fresh.

So wärmst du es auf

Reheat the broth and beef gently in a covered saucepan over medium-low heat until the beef reaches 74°C in the center and the broth is steaming. Warm the vegetables in the broth during the final 5 minutes; do not boil hard.