$$ · braised beef, lamb neck, pot roasts, and stews
Turn a tough cut tender in one pot
Browning meat on the stovetop, then braising it slowly in the oven.
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Macreuse à pot-au-feu is commonly used as-is in English; the closest equivalent depends on the butchery tradition.
Also called
AI-generated editorial reference image
The slow-cook companion to macreuse à bifteck — same general shoulder muscle group, but the portions with more connective tissue and gelatinous character that reward long simmering. The classic *pot-au-feu* cut: tied with butcher's twine, simmered for hours with marrow bones, leeks, carrots, turnips, and a clove-studded onion until falling-apart tender. Also goes into *bourguignon*, *daube provençale*, *hachis Parmentier*, and *bœuf en daube*. The CAP boucher tradition keeps it distinct from macreuse à bifteck because the cooking destination determines how the butcher cuts it from the carcass: long fibres preserved for pot-au-feu, short fibres separated for the bifteck cut.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇫🇷France | Macreuse à pot-au-feuprimary | The slow-cook portion of the macreuse muscle group; classic for pot-au-feu, bourguignon, and hachis Parmentier. |
What to ask for
Shopping outside the tradition Macreuse à pot-au-feu comes from?
Select a primal to see its cuts
Classic recipe
Get this cut right
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.See all recommended gear
Want one useful cut guide each week?
Every Thursday: one cut like Macreuse à pot-au-feu, its names around the world, the best substitute, one dish, and one useful tool.
Free. No password. Unsubscribe anytime.
