Pot au Feu Stock



Step 1: Beef

Trim the cuts of beef, removing the excess fat, then truss if necessary so that they hold together as they cook.

Step 2: Aromatics

Peel and wash all the vegetables and aromatics, except for 2 onions, which should remain whole and unpeeled. Stud the clove into one of the peeled onions.

Tie together two bouquet garni, one with the parsley stems, thyme, and bay leaf, and the second with the celery stalks and leeks. Enclose the peppercorns in a small muslin pouch.

Cut the reserved, unpeeled onions in half lengthwise. Place the 4 half onions sliced side down on the range top and brown until very dark.

Step 3: Stock

Place the beef in a stock pot, cover with cold water, and bring to a boil over a high heat. When the water boils, skim off the fat and add the aromatics, salt and peppercorn pouch.

As soon as the water comes to a simmer, skim and lower the heat, keeping the stock simmering and so it clarifies by itself. Let cook for about 3 1/2 hours.

Step 4: Finishing

When cooked, strain the stock through a tamis. Cool the stock as quickly as possible and store. Reserve the vegetables and meat, which can be used in a multitude of other recipes.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits