Traditional Pot-au-Feu with Tender Vegetables
Pot-au-feu, a symbol of French conviviality, brings together braised beef and root vegetables in a clear, aromatic broth. Its long, gentle simmer guarantees meat that falls apart and vegetables bursting with flavor. A complete, comforting, and simple dish, perfect for a family meal any season. Follow our step-by-step recipe to master this timeless French classic.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the meat and broth: Cut the meat into large chunks. In a large Dutch oven, place the meat with cold water, studded onion, bouquet garni, celery, and peppercorns. Bring to a simmer, then skim carefully for 15 minutes.
- 2
Simmer the meat: Reduce heat to a very gentle simmer. Half-cover and let cook for 1 hour 30 minutes, without boiling.
- 3
Prepare the vegetables: Meanwhile, wash, peel, and cut the carrots, potatoes, leeks, and turnips. After 1h30 of meat cooking, add carrots and turnips to the broth. Cook for 30 minutes.
- 4
Add delicate vegetables: Add potatoes and leeks to the broth. If using cabbage, add it 15 minutes before the end. Simmer for another 30 minutes, until vegetables are tender and meat falls apart.
- 5
Plate: Carefully remove meat and vegetables with a skimmer. Arrange on a warm serving platter. Strain the broth through a fine sieve and skim off fat. Adjust seasoning with coarse salt.
- 6
Serve: First serve the hot broth with chopped parsley, then the meat and vegetables accompanied by gherkins, strong mustard, and sea salt.
- Always start with cold water to gradually extract the meat's flavors and get a rich broth.
- Careful skimming at the beginning of cooking ensures a perfectly clear broth.
- The secret to tender meat is maintaining a gentle simmer, never a vigorous boil.
- Add vegetables in order of hardness (carrots and turnips first, then potatoes and leeks) for even cooking.
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