RH Amar – French’s & Frank’s

Pot au feu

Bertrand Grébaut
Serves: 4
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  • Beef shin (on the bone) 600g
  • Prime rib of beef 600g
  • Beef brisket 800g
  • Marrow bones 3
  • Carrots 6
  • Turnips 4
  • Leeks 4 medium or large
  • Celeriac 1 (or celery, if you prefer)
  • White onions 3
  • Cloves 2
  • Waxy potatoes 6
  • Bouquet garni 1
  • Butter 25g salted
  • Salt and pepper to season


  1. Put all of the meat into a large saucepan and cover with cold water. Bring it slowly to the boil. As it boils, every so often remove the scum that forms on the top.

  2. Meanwhile, clean and peel the vegetables. Add the onions, a pinch of salt and two pinches of pepper, the cloves and the bouquet garni to the pot. Leave to simmer for 2 hours.
  3. Add all of the vegetables apart from the potatoes. Add the butter. Cook for half an hour to 40 minutes - the vegetables should be silky-soft. Half an hour before the end of cooking, cook the potatoes separately in salted water and set them aside when they’re done.
  4. Strain out the bouillon (broth) through muslin or a clean tea towel and keep it warm.
  5. Carve the meat and plate up. Serve the vegetables alongside, ladling over some of the broth to keep it moist.
  6. To serve:
    Serve with flakes of sea salt, Dijon mustard and gherkins. Slice up a baguette for spreading the marrow and mopping up juices.
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