Pot-Au-Feu Menagere Recipe

Name: Pot-Au-Feu Menagere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts of water; 1 marrow bone; 3 pounds brisket; 1 pound large carrots peeled and cut into big chunks; 1 pound leeks, whites sliced lengthwise, green ends chopped; 1 whole onion, peeled; 2 whole garlic cloves, peeled; 1 large slice (1 inch thick) of celery root or yellow turnip, peeled; 1 to 2 tablespoons salt; Freshly ground black pepper to taste; 3 leaves of savoy cabbage; 4 potatoes, peeled and sliced in two lengthwise; 1 1-inch-thick slice of stale bread for each serving; 1 cup grated Gruyere cheese; Coarse (kosher) salt, horseradish or mustard as condiments

Servings: persons

6 quarts of water
1 marrow bone
3 pounds brisket
1 pound large carrots peeled and cut into big chunks
1 pound leeks, whites sliced lengthwise, green ends chopped
1 whole onion, peeled
2 whole garlic cloves, peeled
1 large slice (1 inch thick) of celery root or yellow turnip, peeled
1 to 2 tablespoons salt
Freshly ground black pepper to taste
3 leaves of savoy cabbage
4 potatoes, peeled and sliced in two lengthwise
1 1-inch-thick slice of stale bread for each serving
1 cup grated Gruyere cheese
Coarse (kosher) salt, horseradish or mustard as condiments

1
In a 10-quart stock pot, bring water to boil with the marrow bone in.
2
When the water is boiling add the meat.
3
As the gray scum starts to rise, skim it from the surface of the water.
4
Continue skimming periodically until the water is clear.
5
This may take as long as one hour.
6
While skimming, peel and prepare the vegetables.
7
After stock has cooked one hour and 15 minutes, add carrots, leeks, onion, garlic, celery root or turnip, salt and pepper.
8
Let simmer partly covered for 20 minutes.
9
Then add cabbage leaves and potatoes and continue simmering for 20 minutes or until potato is just tender.
10
To serve, place a slice of bread in each soup plate.
11
Sprinkle 1/4 cup of Gruyere on each slice.
12
Place hot bouillon with one or two carrot slices and one or two potatoes in a tureen.
13
Ladle hot bouillon over the bread.
14
As a second course, serve the meat surrounded with the vegetables.
15
Pass a small bowl of coarse salt; Americans may prefer to serve horseradish or mustard.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 quarts of water, 1 marrow bone, 3 pounds brisket, 1 pound large carrots peeled and cut into big chunks, and more.

Yes, Pot-Au-Feu Menagere falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pot-Au-Feu Menagere

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions