© Cyril Lignac and Aude Rambour
POV: You’re planning to host a dinner party at home soon, but you're already dreading how much this “great idea” will cost. We’ve found the perfect dish to impress your guests without breaking the bank: a comforting, gourmet Pot-au-Feu by Cyril Lignac, France's favorite chef. In Fait Maison n°7 published by Éditions de La Martinière, Mr. #GourmandCroquant shares his ultimate feel-good recipe—a humble yet elegant dish that will wow your guests when served on a beautifully set table.
Ingredients to Shop
Preparation time: 40 minutes
Cooking time: At least 6 hours
Serves: 6 to 8
- 600 g beef chuck
- 500 g beef shank
- 4 marrow bones
- 1 split veal foot
- 2 leeks
- 3 celery stalks
- ¼ bunch thyme
- 1 green cabbage
- 4 carrots
- 2 onions
- 4 small turnips
- 3 cloves
- 2 tbsp coarse salt
- 1 tsp black peppercorns
- 2 bay leaves
- White vinegar
- Mustard for serving
- Fleur de sel and freshly ground black pepper
The Recipe
STEP 1: Place the marrow bones in a bowl of cold water with a splash of vinegar and let them soak.
STEP 2: Wash the vegetables thoroughly. Halve the leeks and remove any soil. Tie the leek whites with celery and thyme. Cut the cabbage in half and tie each half. Peel the carrots and onions. Clean the turnips (but keep their skin). Insert the cloves into one onion. Leave all other vegetables whole.
STEP 3: In a large pot of cold water, add 1 tablespoon of coarse salt, then place the whole meat cuts (or tied chuck and shank) along with the split veal foot. Bring to a boil and skim off impurities with a skimmer. Remove the meat, discard the water, clean the pot, then place the meat back and cover with water to about 1.5 times its height. Add the pepper, bay leaves, and all the vegetables except the cabbage. Simmer for at least 4 to 5 hours.
STEP 4: Add the cabbage and marrow bones to the pot. Let simmer for another hour over low heat. Taste the broth and adjust seasoning if necessary.
STEP 5: When serving, arrange the vegetables and meat on a platter with mustard in a ramekin. Taste the meat and season with fleur de sel if needed.
Tips :
- It’s best to prepare the dish the day before.
- Reheat it the next day—it will taste even better.
- Save leftover broth and vegetables for the evening and serve with vermicelli.
Discover also How to Make a Perfect Crème Brûlée and The Delicious Ramens from Club Med Chefs.
