Main ingredients 🥩
beef shankpotatocarrotgreen onioncabbagecelerygarlicbeef bone marrowbay leafchervil
Oh Se-deuk's French-style Beef Soup Pot-au-Feu
A traditional French home-style soup made by slowly simmering beef shank and colorful vegetables whole to create a deep, clear, savory broth
🙋 Recommended for
- ⭐ Those who want a clear, deep, traditional European-style soup to warm up on cold days.
- ⭐ Those who want to share a non-spicy, healthy beef and vegetable stew with family.
Ingredients needed 🛒3 servings
- 600–700g beef shank
- broth (or water/coin broth) as needed
- 3 potatoes
- 1 carrot
- 1 green onion
- 1/4 head cabbage
- 1 celery stalk
- 5–6 garlic cloves
- beef bone marrow, as needed (optional)
- 1 bay leaf
- whole peppercorns, as needed
- chervil (or parsley), as needed
Recipe 🍳
- Trim the tough membrane from the beef shank and soak in cold water for 1–2 hours to remove impurities and blood.
- Place the drained beef shank, broth (or water), bay leaf, and whole peppercorns in a deep pot and set over heat.
- When it starts boiling, reduce heat to low, skim off any foam and impurities that rise to the surface with a ladle, and simmer gently for 1 to 1.5 hours.
- Cut potatoes and carrots into large chunks (quarter each). To keep the broth clear and prevent them from breaking down during long cooking, round off the edges with a knife. Soak the potatoes in water to remove excess starch.
- Cut the green onion and celery into large, long pieces. Cut the cabbage into large wedges, keeping the core intact so the leaves don't fall apart. Leave the garlic cloves whole.
- When the meat is tender enough to pierce with a chopstick, add the prepared potatoes, carrots, green onion, whole garlic cloves, celery, and cabbage to the pot in order.
- Continue to simmer over low heat until the vegetables are tender and their sweet flavor infuses the broth. (If using beef bone marrow, add it now and cook together.)
- When done, carefully lift out the tender shank and colorful vegetables and arrange them neatly on a large platter without breaking them.
- Garnish with a sprinkling of fresh chervil or parsley, then ladle the clear, deep broth over the dish to finish.
- Trim the beef shank, remove blood by soaking in cold water, then simmer with bay leaf and whole peppercorns over low heat for 1.5 hours until clear.
- Round off the edges of potatoes and carrots; cut green onion, celery, and cabbage (keeping the core) into large pieces.
- When the meat is cooked, add the vegetables and garlic, simmer until tender, then serve the meat, vegetables, and broth on a platter, garnished with herbs.
Cooking tips 💡
- Soaking the meat for too long can diminish the beef's natural depth of flavor, so it's best to keep it within 1–2 hours.
- Carefully rounding the edges of the vegetables prevents them from breaking down during long cooking, keeping the broth clear and neat.
- For an authentic French bistro experience, serve with crusty baguette, Dijon mustard, whole-grain mustard, and crunchy pickled cucumbers to accompany the meat and vegetables.
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