Pot-au-feu — beef (multiple cuts: short rib, brisket, and marrow bone), root vegetables, and aromatics simmered together in a large pot — is the foundational French one-pot preparation and the source of the French household's perpetual stock. The technique: the broth produced is served first as a consommé; the meat and vegetables are served separately. The clear broth is the technical achievement.
- **The cuts:** Multiple cuts with different collagen levels — brisket provides gelatin; short rib provides marrow; top round provides sliceable meat. [VERIFY] Robuchon's specific cuts. - **The cold start:** As with all French clear stocks — cold water, brought slowly to a simmer. Skim the grey foam before the simmer is reached. - **No boiling:** A pot-au-feu at a boil produces a cloudy, fatty broth. A pot-au-feu at a gentle simmer (barely moving surface) produces a clear golden broth. - **Marrow bones:** Wrapped in cheesecloth to prevent the marrow from dispersing into the broth before service. - **The vegetables:** Added in two stages — the first batch provides flavour to the broth; a second fresh batch added in the last hour for service.
The Complete Robuchon