Pot-Au-Feu – Bruno Albouze

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Soak the bone marrow in cold water with a splash of white vinegar (or salt) overnight in the fridge. Drain and rinse the bones, scrape off any remaining flesh if you wish.
2. Wrap each marrow bone in gauze or cheesecloth, marrow side up, and tie with butcher's twine. Season the marrow with a good pinch of grey salt, place bones salted side up in a saucepan and refrigerate until cooking.
3. Trim the leeks, keeping the light green stems (600 g) for the pot and saving a couple of leaves for the bouquet. Soak leeks in lukewarm water 15 minutes, drain and repeat until the water runs clean. Tie them in small bundles.
4. Wash the celery stalks, trim and peel the carrots, parsnips, turnips and celeriac and cut into about 5 cm chunks. Peel the potatoes. Keep the vegetables in water in the fridge until needed.
5. Halve the onions and sear them cut side down in a dry nonstick pan over high heat until blackened. Stud each half with 3 cloves.
6. Tie the saved leaves with the herbs, the 50 g carrot and 50 g celery into a bouquet garni with butcher's twine.
7. Tie the beef pieces with twine if desired.
8. Put the meats (not the marrow) in the stockpot, add 6.5 litres cold water, 1 litre white chicken stock, 22 g grey salt, 5 g peppercorns, the blackened onions, the 70 g garlic and the bouquet garni. Bring to a boil and hold at a bare simmer for 2.5 hours, skimming any scum.
9. After 2.5 hours, discard the bouquet, garlic and onions, and continue cooking slowly.
10. To cook the marrow, cover the bones with some of the broth and cook 25 minutes on low heat. Remove and reserve. Pour the broth back into the pot, leaving the cloudy sediment on the bottom of the pan.
11. Add the prepared vegetables and the 600 g of leeks to the pot, bring to a boil and cook 30 minutes on low heat. Remove from heat, cover and let infuse for 1 hour.
12. Cook the peeled potatoes in cold salted water with a couple of thyme sprigs, bringing to a boil then cooking on low about 25 minutes until tender. Drain and set aside.
13. Cool the stockpot on ice before refrigerating; or leave it outside overnight if cold enough. Chill for serving the next day.
14. To serve, lift out the chilled meat without disturbing the pot, cut off the twine and slice the meats (not the oxtail). Keep the meat at room temperature, do not reheat it.
15. Reheat the potatoes and marrow in the broth until it boils. Arrange the meat, marrow, vegetables and potatoes in warm plates or a dish, ladle hot broth over, garnish with parsley leaves and thyme if desired, and serve with grey salt, mustard and cornichons.

Summarized from Bruno Albouze's video. Watch it for the details.

More recipes with

GarlicOnionCarrotPotatoBeefCeleryPickleLeek