| Prep: 30 mins | Cook: 3 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 12g | 4g | 32g |
| sugars | fibre | protein | salt |
| 7g | 6g | 26g | 1.2g |
Why I Love French Veal Pot-au-feu
There is a kind of magic that develops in the kitchen when you begin to prepare a dish like the Veal Pot-au-feu. A dish that, at its heart, is incredibly simple, but is elevated through each ingredient and the method of cooking. You can almost feel the generations of French cooks putting their soul into this dish, nurturing each element to perfection.
A Dish with a Background
When I recall the first time I cooked this, I can’t help but think of Eric Ripert—a master of French cuisine who inspires me no end. His dedication to the art of cooking made me appreciate the importance of each ingredient’s role in this dish. And although the Veal Pot-au-feu may not share a direct lineage with New York’s diverse culinary scene I hold so dear, it does, like the city’s food, symbolize a melting pot of flavors.
A True Melting Pot
The Veal Pot-au-feu, like New York City, brings together a variety of ingredients and makes them work in harmony. The heady aroma of the simmering broth, the sweetness of the vegetables, and the earthy notes from the marrow bones all work together to create a remarkable ensemble piece. When I slice through a fresh baguette and soak up that delicious broth, I can’t help but think of how bagels and burgers – emblematic of NYC – are crafted to hold their own delightful medley.
For me, what truly elevates the Veal Pot-au-feu is its heartwarming nature, it reminds me of a good stew, yet with a more refined feel. You could easily serve this dish alongside a simple salad and a good bottle of French white wine for a complete meal.
Whether you’re a seasoned gourmet or a home cook looking to try something new, this Veal Pot-au-feu recipe delivers a comforting and aesthetically pleasing dining experience. I hope you love it as much as I do.
What You’ll Need
- 2.5 lbs of veal shank
- 2 marrow bones
- 6 medium carrots
- 3 leeks
- 2 turnips
- 1 large onion
- 6 small potatoes
- 4 cloves of garlic
- 1 Bouquet garni (1 sprig of thyme, 1 bay leaf, and 3-4 sprigs of parsley)
- 2 tablespoons of olive oil
- 12 cups of water
- Salt and pepper to taste
- Sliced baguette for serving
Method
Step One
Begin by preparing the vegetables. Peel the carrots, turnips, and onion. Chop the onion and set aside. Cut the carrots and turnips into large chunks. Clean the leeks and cut the white part into rings. Peel the potatoes and leave them whole if they’re small. If they’re larger, cut them into halves or quarters.
Step Two
Heat the olive oil in a large pot. Add the veal and marrow bones and sear on all sides until golden brown. This process will add depth and flavor to the broth. Once browned, remove the meat and bones and set aside.
Step Three
Add the onion to the same pot and cook until it becomes golden brown. Then, add the garlic cloves and cook for another minute.
Step Four
Return the veal and marrow bones to the pot. Add 12 cups of water, ensuring that the meat and bones are fully submerged. If necessary, add more water. Bring the water to a simmer over low heat, skimming any impurities that rise to the surface.
Step Five
Once the water has started to simmer, add the chopped carrots, leeks, and turnips to the pot. Add the bouquet garni, tie it with a cooking twine for easy removal later. Season with salt and pepper to taste.
Step Six
Cook the pot-au-feu over low heat for 2 to 2.5 hours, until the meat is tender and the flavors are well combined. Add the potatoes in the last 30 minutes of cooking.
Step Seven
Once the pot-au-feu is ready, remove the bouquet garni. Serve the broth and vegetables in separate bowls. The meat and marrow can be spread on slices of baguette. Enjoy your Veal Pot-au-feu!
