Pot au Feu

Tie the parsley, thyme, rosemary and bay leaf into a bouquet. Tie the leeks into a bundle.

Put the meat and marrow bones into a large pan. Cover with water and bring to a boil.

Skim the surface of the liquid in the pan and add the bouquet garni, leeks, carrots, garlic, onion, pepper, and enough water to just cover everything. Return to a boil, skim again, turn the heat down to low, and partially cover. Cook at a very gentle simmer, skimming off any foam, until the vegetables are tender and the meat is very tender. The meat will take around 3 hours, but check the vegetables after 1 hour; transfer each to plate as they are cooked.

Meanwhile, boil the potatoes separately in lightly salted water until tender, about 20 minutes, and drain. Set aside.

Transfer the meat to a roasting tin and cover with foil to keep warm. Take the marrow from the bones and either stir it into the broth or mash it up to spread on toast as a starter.

Discard the bouquet garni. Put the potatoes and the other cooked vegetables into the broth to reheat for a few minutes, then transfer them to the tin with the meat. Ladle enough broth over the meat and vegetables to keep them moist, cover with foil, and keep warm in a low oven.

Serve some of the hot broth as a first course along with some chunky sourdough bread spread with the marrow.

Serve the meat and vegetables as the main course.


  • Flat leaf parsley, thyme and rosemary
  • 1 large bay leaf
  • 3 leeks, white and light-green parts, sliced in half lengthwise, rinsed well
  • 1-1.5kg brisket
  • 1kg marrow bone rings
  • 4 sticks of celery
  • 4 large carrots, cut crosswise into 2 or 3 pieces, thick pieces halved lengthwise
  • 2 large cloves garlic, peeled and crushed
    1 large onion cut into 8 wedges
    Freshly ground black pepper
    4 potatoes, peeled and halved