Traditional pot-au-feu: the tender, slow-cooked recipe prepared in an enameled cast-iron casserole dish

A classic French dish by Mamie Cocottes

If there is one dish that transcends generations without ever aging, it is the traditional pot-au-feu.
This iconic dish of French family cooking relies on slow and patient cooking, capable of transforming simple pieces into meltingly tender meat and a deeply fragrant broth.

Prepared in an enameled cast iron pot , the pot-au-feu reveals its full richness. Cast iron diffuses heat gently and consistently, allowing for long, even cooking and concentrating the aromas to produce a clear, flavorful, and comforting broth.
And thanks to the spiked lid , the steam naturally falls back onto the ingredients, ensuring even cooking without drying out the meat.

This is the kind of dish that you let simmer gently, while the house fills with that unmistakable smell of Sunday meals.

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Ingredients for 6 people

• 1.5 kg of beef for pot-au-feu (shin, chuck, blade, short ribs or shank)
• 2 marrow bones
• 4 carrots
  
• 3 leeks
  
• 3 turnips
  
• 2 celery stalks
  
• 1 yellow onion
• 2 cloves
  
• 1 bouquet garni (thyme, bay leaf, parsley)
• Coarse salt
  
• Peppercorns

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Step-by-step preparation

1. Prepare the ingredients

Peel the carrots, turnips and leeks.
Cut them into large pieces so they hold together during cooking.
Peel the onion and stud it with the cloves.

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2. Start cooking the broth

Place the pieces of meat and marrow bones in your enameled cast iron casserole dish .
Cover generously with cold water.

Bring gently to a boil, then skim carefully during the first few minutes.
This step is essential to obtain a clear and flavorful broth.

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3. Add the vegetables and herbs

Add the vegetables, onion, bouquet garni, a few peppercorns and a pinch of coarse salt.

Cover and cook for 3 hours over low heat , at a gentle simmer.
Thanks to the melting process, the temperature remains stable and the meat becomes tender without ever drying out.

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4. Finish the pot-au-feu

Taste the broth and adjust the seasoning if necessary.
Remove the bouquet garni before serving.

Grandma's Tip:
Never boil vigorously. A successful pot-au-feu is only simmered gently.

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Serve piping hot

Serve the meat and vegetables in a large dish, with the broth on the side or directly in the casserole dish.

Accompany with:

• strong mustard

• pickles

• coarse salt

• country bread

And above all… take your time.

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The advantages of cooking in enameled cast iron

Enameled cast iron is the ideal material for making a traditional pot-au-feu:

• It diffuses heat slowly and evenly

• It allows for long cooking times without excessive evaporation.

• It concentrates the aromas in the broth

• The lid with its raised dots ensures natural watering.

• It goes easily from the fire to the table

The result: a flavorful broth and incredibly tender meat.

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Grandma Cocottes' Little Secrets

• Always start with cold water

• Skim thoroughly at the beginning

• Add salt moderately, adjust at the end of cooking

• Pot-au-feu tastes even better reheated the next day

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FAQ – How to make a successful pot-au-feu in a casserole dish

Can you prepare a pot-au-feu the day before?
Yes, it even gains in flavor after a night's rest.

What size casserole dish should I choose?
A 26cm round casserole dish is ideal for 6 people.

Discover our models here:
👉 Our enameled cast iron casseroles and pots

Is a cast iron casserole dish suitable for induction hobs?
Yes, all Mamie Cocottes casseroles are compatible with induction, gas, ceramic hobs and ovens.

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Conclusion – The taste for simple things

Pot-au-feu is the cuisine of long time, the kind that brings people together and provides reassurance.
Prepared in an enameled cast iron casserole dish , it regains all its authenticity: meltingly tender meat, tasty vegetables and a rich, clear and fragrant broth.

With Mamie Cocottes, we let it simmer.
And we savor it.

👉 See all our enameled cast iron casseroles and pots