Pot-au-feu

Soak the marrow bones

Put the marrow bones in a bowl of cold water and leave them in the fridge while you prepare everything else. This draws out any blood so the broth stays clear instead of cloudy.

• 4 pieces (about 800 g) marrow bones

✅ C'est prêt quand : the soaking water has turned pink and the bones look pale

Start the meat in cold water

Put the beef chunks and short ribs into a very large pot and cover with the cold water. Bring slowly to a boil over medium heat without stirring too much; this is the key step that gives a clear broth, because the proteins rise to the surface as foam instead of clouding the liquid.

• 1.2 kg beef chuck or shin
• 500 g beef short ribs or oxtail
• 3 litres cold water

✅ C'est prêt quand : the water is just starting to bubble and a layer of grey foam has formed on top

Skim thoroughly

Lower the heat so the liquid just barely simmers, and skim off every bit of the grey foam with a ladle or large spoon, repeating for several minutes until no more rises. Don't skip this; it's what separates a clear, elegant broth from a muddy one.

✅ C'est prêt quand : the broth looks clear underneath, with only a thin layer of fat visible

Simmer with aromatics

Add the clove-studded onion, garlic, bouquet garni, peppercorns and coarse salt. Partly cover the pot and simmer very gently, with just a few bubbles breaking the surface, for about 2.5 hours, skimming off any fat from time to time.

• 2 onions, one studded with cloves
• 4 cloves garlic
• 1 bouquet garni
• 10 black peppercorns
• 2 tsp coarse sea salt

✅ C'est prêt quand : the meat is tender when pierced with a fork but still holds its shape

Add the vegetables

Add the carrots, turnips, leeks and celery to the pot. Continue simmering gently, uncovered, so the vegetables cook through without turning to mush.

• 4 carrots
• 2 turnips
• 2 leeks
• 2 stalks celery

✅ C'est prêt quand : a knife slides easily into the carrots and turnips

Poach the marrow bones

Wrap the soaked marrow bones in a piece of cheesecloth or tie them so the marrow doesn't fall out, and lower them into the simmering broth for the last 25–30 minutes. This is just long enough to warm and soften the marrow without melting it away.

• 4 pieces (about 800 g) soaked marrow bones

✅ C'est prêt quand : the marrow is soft and spreadable when pressed with a spoon

Rest, then serve

Turn off the heat and let everything rest in the broth for 10 minutes so the meat relaxes and stays juicy when sliced. Lift out the meat, bones and vegetables, discard the bouquet garni, and serve the broth first in bowls, followed by the sliced meat and vegetables with coarse salt, Dijon mustard and cornichons on the table.

• to serve Dijon mustard
• to serve cornichons

✅ C'est prêt quand : the meat has rested and slices cleanly without falling apart