Pot-au-Feu with Bone Marrow and Winter Vegetables

A classic French pot-au-feu, featuring tender beef shank, rich marrow bones, and flavorful winter vegetables simmered in a fragrant broth. Served with horseradish sauce and coarse salt for a comforting and satisfying meal.

Prep Time

30 minutes

Total Time

3 hours 30 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.58/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Soup

Cuisine:

French

Main Ingredient:

Beef

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

3lbsBeef Shank(Bone-in, with plenty of meat)

£12.00

4piecesMarrow Bones(Approximately 3-4 inches long)

£3.00

4largeCarrots(Peeled and cut into 2-inch pieces)

£0.80

2largeLeeks(White and light green parts only, thoroughly washed and cut into 2-inch pieces)

£1.50

2mediumTurnips(Peeled and cut into 2-inch pieces)

£0.70

1largeYellow Onion(Peeled and quartered)

£0.30

2stalksCelery Stalks(Cut into 2-inch pieces)

£0.40

2leavesBay Leaves

£0.20

4sprigsThyme(Fresh thyme is preferred)

£0.50

4stemsParsley Stems(Reserved from fresh parsley (optional))

£0.30

1tbspBlack Peppercorns(Whole peppercorns)

£0.25

12cupsWater(Or enough to cover the meat and vegetables)

to tasteCoarse Sea Salt(For serving)

£0.05

to tastePrepared Horseradish Sauce(For serving)

£1.50

Total Cost

£21.50

£3.58 per serving

Instructions

1.
In a large stockpot, place the beef shank and marrow bones. Cover with cold water. Bring to a boil over high heat, then immediately reduce heat to low and simmer gently, skimming off any foam that rises to the surface. Continue skimming for the first hour.
2.
Add the onion, celery, bay leaves, thyme, and peppercorns to the pot. Continue to simmer gently for 2 hours, or until the beef is very tender.
3.
After 2 hours, add the carrots, leeks, and turnips to the pot. Continue to simmer for another 30-60 minutes, or until the vegetables are tender but not mushy.
4.
Remove the beef shank from the pot and set aside to cool slightly. Remove the marrow bones and set aside.
5.
Using a slotted spoon, remove the vegetables from the pot and transfer them to a serving dish. Cover to keep warm.
6.
Strain the broth through a fine-mesh sieve lined with cheesecloth (optional) to remove any remaining solids. Discard the solids.
7.
Cut the beef shank into thick slices. Arrange the slices on the serving dish with the vegetables.
8.
Serve the pot-au-feu hot, with a bowl of the strained broth on the side. Offer horseradish sauce and coarse salt for seasoning.
9.
To serve the marrow, scoop the marrow out of the bones with a small spoon and spread it on crusty bread with a sprinkle of coarse salt. Enjoy as a separate course or alongside the beef and vegetables.

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My Notes

Nutrition Information

Nutrition per serving (500g)

650 kcal / 2720 kJ

Carbs

25g

10% of RDA

Fat

40g

57% of RDA

Protein

50g

100% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

10 g

11% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Do not add salt to the broth while it simmers, as this can toughen the meat. Season with salt at the table.

For a richer broth, brown the beef shank in a little olive oil before adding it to the pot.

Other vegetables, such as potatoes, parsnips, or cabbage, can be added to the pot-au-feu.

The pot-au-feu can be made a day ahead of time. Cool completely, then store in the refrigerator. Reheat gently before serving.

Cooking Equipment

Large Stockpot

Slotted Spoon

Soup Ladle

Small Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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