← All recipes

🍽️ Classic French Pot-au-feu

442 kcal · 30 min · 4 servings

Ingredients

• 500 g oxtail
• 1 kg beef chuck
• 300 g meat bones
• 1 onion
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 8 peppercorns
• 4 l water
• 1 bunch carrots
• 3 leek stalks
• 6 stalks celery
• 4 marrow bones
• 6 slices baguette

Instructions

1. 1. Rinse the meat and bones thoroughly with cold water.
2. 2. Halve the onion and brown it cut-side down in a hot pot.
3. 3. Add the meat bones, the beef brisket, the herbs, salt, and pepper to the pot.
4. 4. Pour in water and bring the mixture to a boil over gentle heat.
5. 5. Skim off the rising foam regularly to keep the broth clear.
6. 6. Once the broth boils, add the remaining meat.
7. 7. Reduce the heat and let the meat simmer gently for three hours.
8. 8. Peel the carrots, clean the leeks, and wash the celery.
9. 9. Cut the vegetables into small pieces.
10. 10. Add the cut vegetables and marrow bones to the broth.
11. 11. Let the vegetables cook in the broth for another 30 minutes.
12. 12. Remove the cooked meat from the pot and place it on a cutting board.
13. 13. Slice the meat into bite-sized pieces.
14. 14. Strain the broth through a fine sieve to clarify it.
15. 15. Serve the clear broth with the meat in soup plates.
16. 16. Serve the soup immediately while hot.
17. 17. Optionally fish the vegetables out of the sieve and add them to the soup.
18. 18. Toast white bread until crispy in a pan or oven.
19. 19. Extract the marrow from the bones and spread it onto the toasted bread.
20. 20. Season the marrow bread with a little salt and pepper.
21. 21. Serve the marrow bread alongside the soup.

Nutrition per serving

• kcal: 442
• Protein: 39 g · Fett/Fat: 25 g · Carbs: 15 g