Pot-au-Feu Broth Recipe (Traditional)

Ingredients

• 2 lbs beef bones, preferably marrow bones
• 2 lbs beef brisket or chuck roast, cut into chunks
• 1 onion, peeled and halved
• 2 cloves garlic, crushed
• 2 bay leaves
• 10 peppercorns
• 8 cups cold water
• 1 tablespoon salt, or to taste
• 4 carrots, peeled and cut into chunks
• 4 leeks, white and light green parts only, trimmed and cut into chunks
• 1 celery root, peeled and cut into chunks
• 4 turnips, peeled and cut into chunks
• 1 cabbage, cored and cut into wedges

Instructions

1. In a large pot, add the beef bones and enough cold water to cover them. Bring to a boil and let simmer for 5 minutes. Drain and rinse the bones under cold water.
2. Put the beef brisket or chuck roast, rinsed bones, onion halves, garlic, bay leaves, peppercorns, and salt in a large pot. Add 8 cups of cold water and bring to a boil over high heat.
3. Reduce the heat to low and let simmer for 2-3 hours, skimming any foam or fat that rises to the surface. Add more water if necessary to keep the ingredients covered.
4. Add the carrots, leeks, celery root, turnips, and cabbage to the pot. Simmer for another hour or until the vegetables are tender. Adjust seasoning to taste.

Serving Suggestions and Verdict

Serve the pot-au-feu broth with the beef and vegetables on the side. Strain the broth before serving. It can also be served with crusty bread and a dollop of Dijon mustard. This traditional recipe yields a hearty and flavorful broth that warms the soul.