Pot au Feu Broth


I think I’m losing my enthusiasm for cooking and perhaps for blogging  🙁   Maybe I’ll stop now and teach myself to play the accordion or something.


What am I saying?!  Spring is coming and so is France.  Healed!  Maybe it’s my francophil-ish desire for French market fruits and vegetables, my frustrated need to paw and finger each item before purchase.  I did that last summer at the Scranton farmer’s market and was frowned upon, which didn’t stop me because I was still in my  “c’est mon tour” French mode.  I also hate it that I can’t buy 1 or 2 branches of celery but am obliged to buy the whole stalk/bunch which ends up moldering in the refrigerator with the rest of the vegetables that I unenthusiastically purchased.   Woe is me 😀


I wonder how seriously I should take freezer burn…  The internet says it is safe to eat but may affect the taste.


And then again, they might just be “fooling” us like they did with the cholesterol fake out. That’s why I used these flanken ribs for my pot au feu broth.  Browning and boiling with some veg will usually solve any freezer aged issues 😉


I made this broth so that I can duplicate a dish I had in Alsace France; potato pancake in pot au feu broth, topped with sauteed fois gras.  I’ve made this before for M. Parret et al. The recipe for the broth is inspired by James Beard and because I don’t need a large amount for the potato pancake, I’m going to chill the broth overnight, skim off the fat and make a soup from the larger portion of the broth, the boiled meat, carrots and onions.   Stay tuned.

Pot au Feu Broth

3-4 slabs of flanken ribs or about 2 lbs of meaty, marrow bones

2 tbsp vegetable oil

1 large whole onion stuck with 4 cloves

2 whole shallots

2 leeks, trimmed

4 small carrots

4 sprigs parsley

1 whole head of garlic, outer skin removed

Salt to taste

Brown the ribs all over in the vegetable oil, then place in a large stock pot.  Add the onion, shallots, leeks, carrots, parsley, garlic and salt.  Cover with 3-4 inches of water, bring to a boil, then boil for 3 hours.

Drain the stock, reserving the meat, onions and carrots for a future soup.  Cool the stock and refrigerate overnight.  Remove fat layer and discard.



About cookinginsens

An American living in Burgundy, France
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27 Responses to Pot au Feu Broth

  1. Mad Dog says:

    That sounds delicious with the potato pancakes! I’ve got an ongoing pot au feu stock which gets any recent meat bones and tired vegetables a couple of times a week. It’s wonderful to have fresh stock on hand to make a sauce or add to stews etc. I really appreciate the farmer at the farmers’ market – he’s always encouraged me to choose my own veggies. I stick them in my bag and tell him what I’ve got at the end. On a really good week he gives me a rabbit with the change 😉

  2. don’t skim too much fat off! I grew up eating this and the best part is the broth with toasted bread (made with a lot of rye) smeared with bone marrow and flaky sea salt. We followed that up with the beef shank, marrow bones, ribs and all the wonderful root vegetables eaten with horseradish and strong Dijon mustard. Thanks for making me drool on my keyboard!

  3. oh2bhuman says:

    Looks wonderful!!!

  4. lisataloy says:

    Reblogged this on lisataloy.

  5. Still look gorgeous to me. Freezer burn does sometimes put me off, but you just have to cook through it.

  6. chef mimi says:

    How about blogging and learning the accordion? My mother always made pot au feu, probably a result of her living in Nancy during war years. She always started with bacon. Yours looks delicious.

  7. Gerlinde says:

    I just stumbled onto your blog and I like it. Making broth is such a satisfying experience . Your pot au feu looks delicious.

  8. what is it about celery, I wonder why we can’t buy a few stalks, as you say it would save our fridges from clogging up with limp, old an dmouldy celery

  9. kathysimmons says:

    Rose, yout hit your highest food notes in France and they were amazing. I hope when you return, you’ll keep blogging. You’ve had a lot on your plate (and it’s not all been food), along with re-entry to the USA and it’s food culture. Food is on everyone’s mind, tongue and plate in France, which makes it sparkle, just like you made your blog sparkle. Accordians are good and you’d be as great at that as you are with food!!! How about a bit of both….?

    • Thank you Kathy. Perhaps if we were closer to a large city I would have access to truly interesting ingredients but I’m not and cooking is a little boring in Honesdale. There’s no place like France, there’s no place like France. Click, click, click.

  10. Pingback: Beef Vegetable Soup | Cooking in Sens

  11. Lovely recipe – and beautiful accordion! Is it yours? Mine is similar, but light blue!
    Anyway, I’ve just nominated your blog for the Versatile Blogger Award.

  12. helenapang says:

    Please keep on blogging… really enjoy your posts!

  13. Love celery – I’m sure you’ve tried cooking it all sorts of ways – I love it sauteed with a squeeze of lemon at the end.

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