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Paul Bocuse

Paul Bocuse’s Pot-au-Feu – as Tweaked by TFD

  • Total Time: 0 hours


Units Scale
  • Sawn lamb rib bones to line pot
  • 3 1/4 pounds shin of beef
  • 1 lb. beef shank
  • 1 lb. beef chuck
  • 1 lb. oxtail
  • 1 lb. knuckle of veal
  • 1 lb. neck of lamb
  • 2/3 lb. carrots, peeled and ‘turned’
  • 2/3 lb. turnips, peeled and ‘turned’
  • 2/3 lb. onions, cut in 1/2
  • 2/3 lb. leeks
  • 1 head fennel
  • 2 celery heads
  • 1 parsnip
  • parsley, thyme and bay leaves
  • 6 marrow bones (TFD guess on number of bones)
  • sea salt and black peppercorns wrapped in cheescloth
  • 1 medium free-range chicken
  • 1 black winter truffle
  • 1 head garlic, sliced in 1/2 lengthwise (TFD change by slicing head)
  • 12 cloves (TFD guess on number)
  • 1 lb. flank steak (TFD guess on cut and size)
  • 3 heirloom tomatoes
  • ***
  • Horseradish, whole-grain mustard, minced chervil (TFD addition) and sour cream, for serving
  • Freshly-grated nutmeg (TFD addition)
  • Toasted Baguette slices (TFD addition)
  • Coarse sea salt (TFD addition)
  • Cornichon pickles (TFD addition)


  1. Put rib bones in the bottom of a pot (a VERY large, heavy cooking-pot) so that the other meats will not touch or stick to the bottom of the pot.
  2. Set on the top of the bones the shin of beef and then the beef shank, beef chuck, oxtail, knuckle of veal and neck of lamb.
  3. Fill the pot with cold bottled water, making sure that the meat is covered. Do not add salt at this point. Bring to the boil over a very high flame (otherwise the broth will become cloudy) and cook for 20 minutes.
  4. Cut the leaves from the whites of leeks. Tie the whites together. Wrap the green leaves around parsley, thyme and bay leaves to make a bouquet garni and tie.
  5. Tie large round slices of carrot on the ends of the marrow bones to seal in the marrow.
  6. Tilt the pot and skim off the fat with a ladle. Continue to cook over a gentle heat for 20 minutes. Skim again, add salt and black peppercorns wrapped in muslin.
  7. Slide slices of truffle under the skin of the chicken , truss and put it into the pot.
  8. TFD ADDITION TO RECIPE: Char each onion half in a very hot skillet until the cut surface is black.
  9. Stick a few cloves into each onion half and drop them into the pot along with the halved head of garlic and all the vegetables.
  10. Simmer for about 40 minutes, skimming occasionally. Lift out the parsnip after 15 minutes and extract the other vegetables as they get cooked. (They can be pierced with a needle to check that they are ready.) Keep vegetables warm in a covered saucepan with a little broth. The chicken should also be removed when cooked and kept warm in the same way.
  11. Continue cooking the other meats for another 30 minutes, skimming from time to time. Remove the knuckle of veal and the neck of lamb . Cook the rest of the meats for about an hour and then add the flank steak (with a piece of string around it, so it can be removed easily), the marrow bones and the tomatoes. Cook for 15 minutes.
  12. Remove the meat and marrow bones and reheat the chicken and the vegetables in the broth.
  13. Put the shin of beef in the middle of a serving dish and set it around the other meats, chicken and vegetables. Strain, skin and season some soup and serve in a tureen on the side with the garnishes.
  14. Traditionally, the broth is served first with a bit of freshly-grated nutmeg and the marrow spread on toasted bread. Then the meat and the vegetables are served with coarse salt and strong Dijon mustard, horseradish sauce, and cornichon pickles.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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