Pot au feu

Pot au feu ("pot on the fire") is a traditional French beef broth soup. In conjunction with Chinese noodle soups, pot au feu is rumoured to have added inspiration to the melting pot that created the famous Vietnamese pho during the French colonial period of the 1800s-1954. With both soups methods including a hearty bone-broth base, slowly cooked with aromatic ingredients, they both make for a comforting and satisfying meal.

• serves

  6

• prep

  15 minutes

• cook

  3 hours

• difficulty

  Easy

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Budget Braises

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 pieces (1.2 kg) beef shin
• 4 thyme sprigs
• 1 rosemary sprig
• 3 bay leaves
• 1 tsp black peppercorns
• 3 - 4 parsley stalks
• 3 tsp salt
• 3 carrots, cut into 5 cm lengths
• 2 parsnips, cut into 5 cm lengths, thick ends quartered
• 3 celery stalks, peeled, cut into 5 cm lengths
• 2 large brown onions, cut into eighths
• 2 large turnips, cut into eighths
• 1 large swede (rutabaga), roughly chopped
• 6 new potatoes
• 12 brussels sprouts, trimmed
• Seeded mustard, to serve
• Horseradish cream, to serve

Resting time: 30 minutes

Instructions

1. Place the beef into a large, heavy-based saucepan and cover with water (about 3 litres). Bring to a simmer and skim any scum that rises to the surface of the water. Wrap the herbs and peppercorns in a piece of muslin and tie well with string. Add the muslin parcel to the water with the salt. Simmer on low heat for 3 hours, or until the beef is tender.
   
2. Place all the vegetables except the brussels sprouts into the pan in individual piles with the beef and cover with a drop lid or cartouche. Simmer for a further hour until the vegetables are tender, adding the brussels sprouts 10 minutes before the end of cook time. Allow to stand for 30 minutes, then taste and adjust seasoning.
   
3. To serve, slice the beef shin. Divide the meat and vegetables between bowls and serve with a little broth with the seeded mustard and horseradish on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Budget Braises

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G