France's national one-pot dish — beef macreuse simmered with marrow bones and root vegetables for three hours, served as two courses: clear broth first, the meat and vegetables second. Sunday lunch in working-class Paris.
Serves 6Prep 30 minCook 4 hr
What to ask for
This recipe calls for Macreuse à pot-au-feu. Can't get it where you are?
Ingredients & method
Ingredients
1.5 kg macreuse à pot-au-feu, in 2 large pieces
2 marrow bones
1 onion, quartered (with skin)
4 carrots, halved lengthways
2 leeks, white parts halved
1 small celeriac or 1/2 head celery, quartered
2 turnips, halved
1 bouquet garni (parsley stalks, thyme, bay)
1 tablespoon black peppercorns
Coarse sea salt
Cornichons, Dijon mustard, coarse salt to serve
Toasted baguette for the marrow
Method
1Place the meat in a large stockpot, cover with cold water (about 4 litres), and bring slowly to a simmer.
2Skim the surface scum carefully for the first 20 minutes — this is what gives a clear broth.
3Add the marrow bones, onion, peppercorns, and bouquet garni. Reduce to the gentlest simmer (a bare quiver). Cook covered for 2 hours.
4Add the leeks, carrots, turnips, and celeriac. Continue cooking another 60 to 75 minutes until everything is tender. Season with salt to taste.
5Lift the marrow bones out carefully. Scoop the marrow onto toasted baguette slices, sprinkle with coarse salt — this is the cook's reward.
6Strain a ladle of broth per person into bowls and serve as the first course.
7Serve the meat sliced thick and the vegetables alongside, with a pot of cornichons and Dijon mustard.
Cook this well
$$ · 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.
