Boiled Beef (Pot-au-feu)

Ingredients

• 1200 gBeef
• 3000 mlWater
• 300 gCarrot
• 200 gLeek
• 150 gOnion
• 150 gCeleriac
• 100 gParsley root
• 400 gPotato
• 5 gPepper
• 2 gClove
• 5 gBouquet garni
• 24 gSalt
• 10 gParsley

Instructions

1. 1

   Preparation

   • Rinse the beef and trim excess fat if needed. Peel carrots, celeriac and parsley root. Peel (or leave) and roughly chop potatoes.
   • Clean and cut leeks into pieces. Char or brown the cut side of the onion and stud each half with a clove.
   • Tie a bouquet garni (2 bay leaves, 1 thyme sprig, parsley stalks).
2. 2

   Cooking

   • Place beef in a large pot with about 3000 ml of cold water. Slowly bring to a boil, skimming off any scum.
   • When the broth clears, add the charred onion halves, bouquet garni, peppercorns and 15 g salt. Reduce to a gentle simmer.
   • After 30–45 minutes, add the prepared carrots, celeriac, parsley root and leek. Simmer gently for a further 2–2.5 hours until the meat is tender (≈3 hours total).
   • Add potatoes in the last 30–40 minutes so they cook through without falling apart.
   • Remove the meat, strain the stock and skim fat if desired. Keep vegetables separate or serve together with the meat.
3. 3

   Serving & Storage

   • To serve warm: slice the meat and arrange with vegetables and some broth; sprinkle with chopped parsley.
   • For the cold leftover: transfer the meat to a plate and keep dry in the fridge — never cool it in the hot broth. Next day, slice thinly and serve with coarse salt or mustard.
   • Store strained broth refrigerated; it makes a great base for soups.