Pot-au-feu

Pot-au-feu is a French dish of beef and vegetables gently simmered in broth. Chef Simon uses a mixture of beef cuts with carrots, turnips and leeks. Onion studded with cloves, garlic, peppercorns, thyme and bay flavour the broth. The beef starts in cold water and cooks at a gentle simmer, with the vegetables added partway through.^[1]

Marrow bones are poached separately in some of the broth. The cooked meat and vegetables are served with the filtered liquid. Potatoes cooked separately can accompany them, with parsley and gribiche or ravigote sauce.^[1]