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Classic French Boiled Beef and Vegetables (All-in-one)
This renowned dish is often seen as
the backbone of French country cooking. It is sometimes referred to as
'The dish that made France' (le plat qui as fai
These quantities are for 4 hungry people. Double, halve or whatever for however many you are cooking for.
All-in-one Casserole 1Kg Beef brisket or chunk roast or short ribs or a variation of cuts 2 medium onions 4 cloves 4 carrots 2 celery branches 2 small turnips (navets) 2 leeks 2 bay leaves 8 thyme sprigs a small bunch of fresh oregano 6 medium potatoes Beef stock 4 bones with marrow (5cm long) Black pepper Rock salt water
In a large casserole pot: place in the fatty beef, Cut the carrots into 4-5 cm chunks; place into the pot, Peel the onions and stick 2 cloves into each; place into the pot, Wash & cut the celery branches into 4-5 cm chunks; place into the pot, Peel & cut the small turnips in half (to about the size of the onions); place into the pot, Wash & cut the leeks into 4-5 cm chunks; place into the pot. Add salt & pepper along with the herbs. Cover Vegetables and meat with a light beef stock. Slowly bring up to nearly boiling on a medium heat then immediately turn down the heat to a gentle simmer. Leave to cook for at least 3 hours on a low heat. During cooking, skim off any dark coloured scum that comes to the top and discard.
30 minutes before serving - Remove the meat and keep warm in a very low oven. Peel the potatoes. Boil a separate pot of salted water and add the potatoes. Cook until potatoes are able to take a fork easily, but not too soft... drain potatoes and put in the oven with the meat.
20 minutes before serving - Add into the main pot the marrow bones. Taste and re-season the broth if required, add a beef stock cube if needed (shouldn't be too watery but also shouldn't have an overly strong beef stock flavour). There should be just a light film of fat on the surface, so any excess fat can be skimmed off.
Serving Traditionally, this meal is served in
the centre of the table. The broth is first ladled out into bowls and
served as a starter (entrée is French for starter), leaving some juice for the
main course. Once the entrée is done with, the meat and potatoes are
brought to the table and shared out. Each person gets a marrow bone with
rock salt to sprinkle onto the marrow and a teaspoon to scoop it out. The
vegetables that are still in the pot are finally served with the meat and
potatoes along with the remaining juices from the pot. Dijon mustard
and/or horseradish sauce are a must at the table.
Alternatives - The long version of this requires that several rib bones and the meat are boiled up for 1 hour, the meat is then refrigerated overnight, the ribs are boiled for another 3 hours, all this is done the day before serving. The rib bones are then discarded and the remaining juice is then used as a replacement for the beef stock in the recipe above and the meat is added a little later in the cooking process on the day of serving.
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t la France). There are
various different options for the ingredients and several levels of complexity
that can be introduced, however, this version is the most straightforward
"all-in-one" version that tastes great and is very very simple to prepare.