This delicious recipe for steak with red wine sauce from Stephane Nguyen and Kate Blenkiron of the French Cooking Academy, is simple but sublime.

To make the vibrant red wine sauce for this recipe, the pan sauce technique uses the juices produced from cooking the meat blended with a good-quality wine. In France, we live by the maxim “cook with wine that you want to drink.” Now, I’m not saying you need to secure a Bordeaux premier cru to make this recipe, but avoid the bottom-shelf wine selection. Not only will this make the sauce shine, but you will also appreciate a sip or two while cooking. For the meat, rib eye is the way to go.

For the Steaks (serves 2)

2 prime steaks, preferably ribeye
Salt and freshly ground pepper, to season
1 tbsp (15 ml) cooking oil

For the Sauce

¼ cup (60 g) unsalted butter, cut into small cubes, divided
2 shallots, finely chopped
½ cup (120 ml) good-quality red wine
1 clove garlic, bruised
1 sprig thyme
1 small bay leaf
½ tsp Dijon mustard
2 tbsp (6 g) finely chopped fresh curly parsley, to garnish

In a medium-sized stainless-steel skillet or sauté pan, heat the oil over high heat, and sear the steaks. Cook to your desired level of doneness (ideally medium rare), flipping the steak several times in the pan to cook evenly on both sides (this also helps produce lots of caramelized juices at the bottom of the pan). When cooked, transfer the steaks to a plate, cover with foil and keep warm in the oven while you make the sauce.

To make the sauce, remove any oil from the pan, melt 1 tablespoon (15 g) of the butter over medium heat then cook the shallots for 1 minute. Add the wine, garlic, thyme and bay leaf, then increase the heat to high and reduce until roughly ¼ cup (60 ml) of liquid remains and the sauce becomes syrupy. Turn off the heat and whisk in the remaining butter, followed by the mustard. To finish, pour the accumulated juices from the steak into the sauce and adjust the seasoning to your liking. Strain the sauce before serving drizzled over the steak and garnish with the parsley.

Mise en place

Season the steaks with salt and pepper and let sit at room temperature for 20 minutes before cooking. Preheat the oven to 120°F (50°C).

Reprinted with permission from French Cooking Academy by Stephane Nguyen with Kate Blenkiron. Page Street Publishing Co. 2023. Photo credit: Kate Blenkiron.

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This toastie is inspired by a comfort food classic: tartiflette. Layers of creamy mashed potato, sweet caramelised onions, bacon and – the crowning glory – oozing Reblochon cheese, make this a seriously good sandwich. Serve with cornichons and mustard to balance the richness.

Makes 1 toastie

2 slices sourdough bread
100g smoked bacon lardons
2 large potatoes, peeled and cut into even-sized chunks
100ml cream
¼ tsp grated nutmeg
1 smashed garlic clove
75g butter
2 onions, sliced
Splash white wine
1 sprig thyme, leaves picked
3 thick slices Reblochon cheese
Cornichons and mustard, to serve

Add the onions to a frying pan with 25g butter and a pinch of salt. Cook for 40 minutes, stirring regularly, until deeply caramelised. Add the thyme and white wine and allow the wine to cook off. Set aside.

Add the bacon lardons to a small frying pan and allow the fat to render over low heat, stirring regularly, until crisp. Set aside.

Cook the potatoes in plenty of boiling salted water, then drain.

Warm 25g butter with the cream and garlic clove.

Strain the garlic clove and mash the potatoes with the cream and butter. Season well.

Heat a skillet or frying pan and add the remaining butter.

Take one slice of sourdough and top with a layer of mashed potato. Add the onions, then the Reblochon cheese and bacon lardons. Add the final slice and transfer to the pan.

This temptingly good recipe is from Helen Graves @foodstories on Instagram, author of BBQ Days and Nights, editor of Pit Magazine.

Cook for 5 minutes each side, or until golden brown and crisp. Serve with cornichons and mustard.Find more fabulous recipes and about French cheese at CNIEL (Centre National Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Organization, is an organisation recognised by French and European public authorities which brings together players from the French dairy sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering).

More delicious cheese recipes

Tear and share baked Camembert in bread

Deliciously comforting tartiflette

Raclette – the divine dish of the French Alps

Baked Mont d’Or

Plus – everything you want to know about French cheese 

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

Love France? Have a listen to our podcast – everything you want to know about France and more!

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Parmentier is a dish topped with mashed potato, for instance hachis parmentier, minced beef and mash, or shepherds pie to English speakers! This delicious recipe for confit duck Parmentier has a delectable twist from the usual beef style parmentiers. Parmentier comes from Antoine-Auguste Parmentier (1737-1813, a pharmacist who convinced the French that potatoes were edible. It’s said he discovered he developed a fondness for potatoes whilest held in captivitiy during war with the Prussians. Until then potatoes were considered as pig swill only in France!

Confit duck Parmentier recipe – serves 6

For the filling

6 confit duck legs
6 shallots, chopped
Small bunch of thyme, leaves stripped and chopped
1 ¼ c red wine
1 ¼ c  duck or chicken stock
Handful of flat-leaf parsley, chopped

For the topping

2.5 lb mashing potatoes, peeled and cut into approx 5cm pieces
⅔ cup warm milk
2.5 oz butter
2.5 oz Comté cheese, grated

Warm the confit duck legs over a gentle heat to release the fat, then pour the fat into a clean jar. You will need some for this dish, but save the rest for roasting potatoes another day.

Boil the potatoes in salted water for 20–25 minutes until tender. Drain them well and let them steam off for a few minutes in the colander then add the warm milk, butter and cheese and mash until smooth. Check seasoning and add salt and black pepper, as required.

Remove the skin from the duck legs and discard it (or slice and roast until crisp as a nibble – these are known as Grattons). Pull away the duck meat from the legs with a couple of forks and shred it, removing and discarding any bones and gristle.

Melt 3 tablespoons of duck fat in a pan, add the shallots, thyme, a pinch of salt and plenty of black pepper. Allow the shallots to brown gently and, once they are golden, add the wine and stock, then bring to the boil. Cook for a few minutes, then add the duck meat and the chopped parsley. Check for seasoning, stir and set aside.

Preheat the oven to 190°c fan. Spoon the meat mixture into a baking dish then cover with the mashed potatoes. Bake for about 25 minutes until heated through and browned on top.

The cut of duck used for Duck Confit are duck legs. It is the lower leg plus the thigh attached, a poultry cut known as a maryland in Australia.

It must be bone-in and with the skin on. Because it ain’t Duck Confit without crispy skin!

This recipe comes from chef Sylvain Jamois, cheesejourneys.com, a luxury travel brand that curates unique, culinary experiences for artisan cheese, food and wine enthusiasts.

Find more fabulous recipes and about French cheese at CNIEL (Centre National Interprofessionnel de l Economie Laitière) the French Dairy Interbranch Organization, is an organisation recognised by French and European public authorities which brings together players from the French dairy sector (milk producers, cooperatives and private companies, people in mass retail, trade and institutional catering).

More delicious cheese recipes

Tear and share baked Camembert in bread

Deliciously comforting tartiflette

Raclette – the divine dish of the French Alps

Baked Mont d’Or

Plus – everything you want to know about French cheese 

Want more France?

Discover more fabulous destinations in France with our free magazine The Good Life France

Love France? Have a listen to our podcast – everything you want to know about France and more!

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Picardy pancakes, ficelle Picarde, crêpes Picardie – they go by several names, invented in the 1950’s in Amiens, northern France by chef Marcel Lefèvre. This tasty rolled Picardy crêpes recipe – crispy ham and cheese pancakes with a rich Bechamel sauce – is easy to make and utterly delicious! It makes for a great light meal with a salad or add chips for more oomph!

Preparation: 1 hour
Cooking: 1 hour

INGREDIENTS – serves 8

3 ½ tablespoons (50 g) butter plus 1 ½ tablespoons (20 g) to butter crepes before filling
¾ lb. (350 g) button mushrooms
1 shallot (50 g)
1 onion (80 g)
1 ½ tablespoons (20 g) parsley, chopped
½ lb. (250 g) ham
4 oz. (120 g) grated Gruyère cheese
Salt, freshly ground pepper

Crêpe batter

2 ¾ cups (250 g) cake or all-purpose flour
3 eggs
2 cups (500 ml) low-fat (semi-skimmed) milk, room temperature
5 ½ tablespoons (80 g) butter
10 sprigs of chives, snipped
1 pinch of salt
Oil for the skillet

Béchamel sauce

4 tablespoons (60 g) butter

⅔ cup (60 g) flour
4 cups (1 litre) milk
A little grated nutmeg
Salt, freshly ground pepper

Prepare the crêpe batter.

Sift the flour and salt into a mixing bowl. Crack the eggs one by one into the mixture and whisk briskly with a little of the milk.

Incorporate the remaining milk, beating energetically until the batter is smooth and fluid. Strain through a fine-mesh sieve. Melt the butter until it browns to a hazelnut color. Mix it into the batter with the snipped chives and chill for about 30 minutes. Heat a skillet over high heat. Drizzle a little oil in and cook the crêpes one by one, turning them when they begin to brown at the edges.

Prepare the mushroom duxelles.

Chop the button mushrooms, the shallots, and the onion. Melt the 3 ½ tablespoons of butter and sweat the chopped shallot and onion. Add the button mushrooms and cook, lid off, until all the liquid has evaporated. Season with salt and pepper and add the chopped parsley. Finely dice the ham.

Prepare the Bechamel sauce

Prepare the béchamel sauce using the butter and flour to make a white roux. Add 2 cups (500 ml) milk and the grated nutmeg. Bring the mixture to boil over high heat, whisking constantly. Pour in the remaining milk, bring to a boil again, and season. Transfer to a bowl and cover with plastic wrap flush with the surface. This will prevent a skin from forming.

Preheat the oven to 425°F (220°C).

Place the mushroom preparation, the diced ham, and a little of the béchamel sauce in a mixing bowl and combine. Adjust the seasoning. Spread the crêpes out and butter them with the remaining butter. Fill them with the mushroom and ham mixture and roll up. Arrange them in a shallow ovenproof dish. Pour over the béchamel sauce and scatter the grated cheese on top. Bake for 15–20 minutes.

CHEF’S NOTE

The traditional filling for rolled crêpes uses mushrooms and ham, but feel free to add the fillings of your choice.

Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).

More pancake recipes

How to make the perfect French crepe

Crepes Suzettes recipe

Sweet fillings for French pancakes

The history of la Chandeleur – pancake day in France!

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Cassoulet might seem like a simple meat and bean dish – but it isn’t! It’s a national obsession for the French. Some like it cooked the Carcassonne way or the Toulouse way, some like the Castelnaudary style dish as in this traditional recipe – with thanks to the Castelnaudary Tourist Office for sharing it.

INGREDIENTS

350 to 400g dried beans ingot type (preferably Lauragais)
2 duck or goose legs confit, cut in two
4 pieces of 80g pure pork sausage known as “from Toulouse”
4 pieces of 50g pork caught in the shank, shoulder or chest
250 g pork rind half of which will be used after cooking to assemble the cassoulet
a little salted bacon
1 poultry carcass or a few pork bones
onions and carrots

For 4 people

The day before: Soak the dried beans overnight in cold water.

The next day : Drain this water, put the beans in a saucepan with three liters of cold water and bring to a boil for 5 minutes. Turn off the heat, drain the water and reserve the beans.

Proceed to preparation of broth with again 3 liters of water (non-limestone and from Castelnaudary if possible), the rinds cut into wide strips, a poultry carcass if you have it or a few pork bones and, according to your taste, a little onion and carrots. Season with salt and pepper (generously). Cook this broth for 1 hour then filter the broth and collect the rinds.

In this filtered broth put the beans to cook until they are soft but remain intact. For this you need about 1 hour of boiling.

While the beans cook – Preparing the meats:

In a large sauté pan, make degrease the pieces of confit over low heat then set aside.

In the remaining fat brown the sausages from Toulouse then reserve them.

Brown the pieces of pork which should be golden brown and reserve them with the other meats.

Drain the beans and keep the broth warm. Add to the beans a few cloves of garlic and double the weight of salted bacon crushed together.

Assembly of the Cassoulet:

For this we will use the hollow terracotta dish which was called “cassolo” (today “cassole”) and which gave its name to cassoulet, or failing that a fairly hollow terracotta dish suitable for the oven.

Line the bottom of the saucepan with pieces of rind,

Add about a third of the beans,

Arrange the meats and pour the rest of the beans on top,

Arrange the sausages by pushing them into the beans, the tops of the sausages must remain visible,

Complete the casserole pouring the hot broth which should just cover the beans,

Pepper at the mill on the surface and add a tablespoon of duck fat used to brown meats.

To cook :

Place in the oven 150°/160 ° (Thermostat 5 or 6) and cook for 2 to 3 hours.

During cooking, a golden brown crust will form on top of the pan, which will have to be pushed in several times (the ancients said 7 times).

When the tops of the beans begin to dry, add a few spoons of broth.

If you prepare this cassoulet the day before, it will need to be reheated in the oven at 150° for an hour and a half before serving. Don’t forget to add a little broth or, failing that, a few spoonfuls of water.

And a last bit of advice from La Grande Confrérie du Cassoulet de Castelnaudary – “Very important! The cassoulet should be served bubbling in its saucepan. Serve it delicately without stirring it, it will be better and don’t hesitate to add more. It’s a dish that will take you to the paradise of popular gastronomy!”

Recipe from castelnaudary-tourisme.com 

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The French name for this spicy pork burger recipe is Crépinette au gingembre et à la citronnelle, ginger and lemongrass crépinettes, a type of patty or burger. But don’t be fooled, this is no ordinary spicy pork burger. The recipe is from the famous Ferrandi School of Cooking in France. It’s one to take your time with, and enjoy the process of cooking something so delicious, it’s worth every ounce of effort.

Serves 4

Active time: 1 hour
Cooking time: 30 minutes
Storage: 2 days in the refrigerator

EQUIPMENT

Meat grinder + medium plate

INGREDIENTS

Crépinettes

1¼ lb. (600 g) pork shoulder (échine de porc)
7 oz. (200 g) pork fatback/lardons (lard gras)
1 onion, finely chopped
2 tbsp (30 ml) olive oil
1¼ cups (300 ml) dry white wine
1 tbsp finely chopped peeled fresh ginger
1 tbsp finely chopped lemongrass
1 tbsp finely chopped fresh cilantro (coriander)
2¾ tsp (14 g) salt per 2¼ lb. (1 kg) farce (the pork stuffing mix)
3½ tsp (8 g) ground Voatsiperifery pepper per 2¼ lb. (1 kg) farce . You can also use a strong spicy pepper.
7 oz. (200 g) pork caul fat, rinsed

Wilted spinach

1¾ lb. (800 g) fresh spinach
5 tbsp (2½ oz./70 g) butter
Salt and freshly ground pepper

Sauce

3½ tbsp (50 ml) olive oil
Generous ¾ cup (200 ml) sweet soy sauce
3 tbsp (1¾ oz./50 g) butter

To serve
1 tsp (3 g) buckwheat groats (kasha)
1 oz. (30 g) baby spinach

METHOD

Preparing the crépinettes

Cut the pork shoulder and fatback into pieces and grind through the meat grinder into a bowl. In a skillet, cook the onion with the olive oil over medium-low heat until softened but not browned. Deglaze the pan with the white wine and reduce until the onions are completely soft and all the liquid has evaporated. Let cool completely, then stir into the ground meat. Add the ginger, lemongrass, cilantro, salt, and pepper and stir to combine without overmixing. Shape into 4 balls, each weighing 5¼ oz. (150 g), then flatten into disks. Cut the caul fat into 4 equal squares and wrap around the disks, enclosing them completely. Chill until cooking.

Preparing the wilted spinach

De-stem and wash the spinach leaves, then spin dry. Melt the butter in a sauté pan over medium heat, add the spinach, and cook until wilted. Season with salt and pepper and keep warm.

Cooking the crépinettes and preparing the sauce

Preheat the oven to 350°F (180°C/Gas Mark 4). Heat the olive oil in an oven-safe non-stick skillet over medium-high heat, add the crépinettes, and brown them on both sides. Place the pan in the oven for 8 minutes to finish cooking. Remove the crépinettes from the pan, skim the fat off the pan juices, and add the soy sauce. Bring to a boil, then stir in the butter until melted. Return the crépinettes to the pan to coat them with the sauce.

To serve

Place each crépinette over a bed of wilted spinach, sprinkle with buckwheat groats, and garnish with baby spinach leaves.

Extracted from Charcuterie: Pâtés, Terrines, Savory Pies – Recipes and Techniques From the Ferrandi School of Culinary Arts by Ferrandi Paris (Flammarion, 2023)

More pork recipes from France

Cassoulet – Carcassonne style

Classic French Pot au Feu

Authentic Normandy Pork Casserole

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This braised chicken in tarragon sauce recipe from France is a bit of a showstopper in looks and taste. Great with potatoes, rice or with a chunk of baguette, perfect for mopping up that deliciously creamy sauce.

Serves 4

¾ cup (200 ml) good-quality pre-made brown stock
1 bunch fresh tarragon (stalks and leaves)
6 chicken pieces of your choice (thighs, breast or legs)
Salt and pepper, to season
2 tbsp (15 g) flour
1 tbsp (15 ml) cooking oil
1 carrot, roughly diced
1 shallot, roughly diced
1 celery rib, finely sliced
2 tbsp (30 g) unsalted butter
3 tbsp (45 ml) cognac
¾ cup (200 ml) dry white wine
¾ cup (200 ml) heavy cream

Note

The chef recommends a Dutch oven or cast-iron pot. Before you start the recipe. Bring the stock to a light boil and set aside. Strip and reserve the leaves from the tarragon and tie the stalks into a bunch with kitchen twine. Season the chicken with salt and pepper and dust lightly with the flour.

Method

Heat oil in the pan/dutch oven on medium-high heat and sear the chicken pieces for 5 minutes on each side, until golden brown (cooking in batches, if needed). When cooked, transfer the chicken to a plate and set aside, covered.

Lower the heat to medium, add the carrot, shallot, celery and butter, and cook for 1 minute, stirring well to avoid burning the ingredients. Pour in the cognac and scrape the bottom of the pan to detach the caramelized juices before stirring in the wine. Reduce until roughly 2 tablespoons (30 ml) of liquid remain.

Slide the chicken back into the pot, along with any residual cooking juices, and adjust the heat to low. Bury the bunch of tarragon stalks under the chicken and pour in the stock along with a pinch of salt and pepper. Simmer, covered, for 35 minutes. Remove the chicken breasts after 15 minutes of cooking and set aside covered with foil. After 35 minutes, discard the tarragon stalks and scoop out the rest of the chicken to sit with the resting chicken breasts.

To make the sauce, add the cream to the pot and bring to a boil over high heat, then lower the heat slightly and let the sauce bubble away for 5 to 10 minutes, or until the consistency thickens enough to coat the back of the spoon.

Adjust the heat to low, and stir in a small handful of the tarragon leaves. Return the chicken to the pot, gently turning the pieces to coat in the sauce. Simmer, covered, for 5 minutes before serving divided among dinner plates with a generous ladleful of sauce and a pinch of extra tarragon leaves.

Reprinted with kind permission from the delicious book: French Cooking Academy by Stephane Nguyen with Kate Blenkiron (Page Street Publishing Co. 2023).

More delicious chicken recipes

Poulet Gaston Gerard

Chicken with 40 cloves of garlic – yes 40!

Easy recipe for chicken a la creme

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Cassoulet, a robust meat and bean casserole from southern France, is an iconic dish. It’s been made since the mid 1300s according to a legend that, under siege from the English army, the people of Castelnaudary managed to survive starvation by pooling together their food supplies and coming up with a tasty stew! Every family seems to have their own version of the dish, Castelnaudary, Carcarssonne and Toulouse each have their own version! Thanks to the Académie Universelle du Cassoulet, Carcassonne for this traditional Carcassonne style Cassoulet recipe.

There’s an element of ritual to the preparation, a hint of humour, and apparently keeping to traditional methods are sure to make the cassoulet taste better!

You can see a great video of cassoulet being made on their website at: academie-du-cassoulet.com

Ingredients

1kg of haricot beans (Mazères ingots are traditional in Castenaudary)
1kg of so-called Toulouse sausage
1 shank, 1 trotter, 500g of fresh rinds, 400g of loin, 1 ham bone, all from well-raised pork, of course.
1 head of garlic, 4 large onions
5 beautiful candied duck (or goose) legs and their fat
1 bouquet garni (parsley, celery, thyme, bay leaf)
8 cloves garlic, coarse salt, pepper

Preparation

The rind bouillon

The day before, prepare a broth with rinds, trotters, shanks, ham bones (bouquet garni). Cook for approximately 2h30 on low heat. Well defatted, well skimmed, everything salted just right, rather less than more.

Dip beans

Always the day before, and after having sorted them well (you never know), soak the beans for a short night. If you sleep for a long time, get up to change the water at least 2 or 3 times.

The morning of the preparation

Drain the trotter, shank, rinds, ham bones, bouquet garni. Filter the broth. Roughly cut the cooked meats. Squash the bouquet garni to extract its quintessence. In a pan, melt the duck or goose confits, set aside.

Prepare pork and beans

Heat some fat and brown the pork loin cut into cubes. After browning, fry the finely chopped garlic and onions. Drain and reserve. Rinse the beans in cold, clear water, blanch the beans: skim well, leave for 5 to 10 minutes over low heat, drain.

Add the meat

Combine the broth with all the meats as well as the onion and garlic mince, pepper generously, adjust the salt content if necessary. Pour into a cooking dish, arrange the pieces of confit as well as the so-called Toulouse sausage previously cooked lightly in the oven and cut into pieces of approximately 10cm. Press in the pieces.

Cooking and tasting

Bake for around 2 hours  (Gas mark 7) 210°. Regularly press the pieces into the broth and spoon broth over the top to keep moist. It tastes even better the day after!

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A delicious and simple recipe for croque-monsieur with a little twist – Croque-monsieur revisité. The classic French bistro dish is very popular on menus in France and very easy to make at home. Usually served with chips and/or salad, it’s fast food at its best.

The name comes from the French word “croquer” meaning to bite and “monsieur” meaning mister. It’s literally a gentleman’s sandwich. It first appeared in French literature in Proust’s, In Search of Lost Time in 1918, but it had featured on menus in Paris as early as 1910. Pop a fried egg on top and it’s called a Croque Madame! Leave out the ham and it’s a Croque Mademoiselle!

Makes 6

Active time: 30 minutes
Cooking time: 15–20 minutes
Storage: Up to 24 hours

INGREDIENTS

Mustard butter

1½ sticks (6 oz./180 g) butter, softened
4 tsp (20 g) whole grain Mustard

Emmantaler spread

3½ cups (14 oz./400 g) grated Emmentaler cheese
Scant 1 cup (200 g/200 ml) heavy cream, min. 35% fat

Croque Monsieurs

6 slices white sourdough bread (or bread of your choice)
6 slices ham (jambon blanc)

METHOD

Preparing the mustard butter

Place the butter and mustard in a bowl and stir until well blended.

Preparing the Emmentaler spread

Place the cheese and cream in a bowl and stir until well blended.

Assembling and baking the croque-monsieurs

Preheat the oven to 450°F (240°C/Gas Mark 8). Using a palette knife, spread an even layer of mustard butter over one side of each bread slice. Place butter side up on a baking sheet lined with parchment paper and toast in the oven for 5 minutes. Remove and reduce the oven temperature to 350°F (180°C/Gas Mark 4). Place a slice of ham on each slice of bread and top with Emmentaler spread. Bake for 15–20 minutes at 350°F (180°C/Gas Mark 4) until golden brown.

Extracted from French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts by FERRANDI Paris (Flammarion, 2024).

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France’s ultimate comfort food, hearty pot-au-feu is a robust beef stew that has been a firm favourite since the middle ages and refined over the centuries to this tastebud-tickling dish. Pot au feu literally means ‘pot in the fire’, the traditional way it was cooked hundreds of years ago. Then it was a dish that the poor ate, but over he centuries it became more and more popular with all levels of society, essentially becoming the national dish of France. Here’s how to make a classic French pot au feu.

Pot-au-feu for 8

Preparation: 35 minutes

Cooking: 2 hours 30 hours

Ingredients

1 lb. (500 g) beef ribs (US) or fore/thin ribs (UK)
2 lb. (1 kg) beef chuck (US) or chuck and blade (UK)
1 tablespoon (20 g) kosher salt
1 ¼ lb. (600 g) marrow bones
1 ¼ lb. (600 g) potatoes
1 ¼ lb. (600 g) carrots
1 lb (400 g) zucchini (courgettes)
Fleur de sel
French mustard

Aromatic ingredients

1 large onion
1 carrot
Green leaf of 1 leek
2 cloves
1 bouquet garni
6–8 peppercorns

Method

Trim the meat, leaving each piece whole.

Prepare the aromatic ingredients. Peel and wash the onion and carrot. Wash the leek green. Cut the vegetables in two and push the cloves into the onions near the base.

Place the pieces of meat in a large pot, cover with cold water, and bring to a boil. Remove the meat immediately and transfer the pieces to another pot. Cover them with cold water. Add all the aromatic ingredients and put in the kosher salt. Bring to a boil, turn down the heat, and simmer for 2 ½ hours. Thirty minutes before the time is up, add the marrow bones. Remove the aromatic ingredients and adjust the seasoning.

Wash, peel, and rinse the potatoes and carrots. Wash the zucchini. Shape the vegetables into regular oval “egg” shapes weighing about 2–2 ½ oz. (50–60 g) per piece. Take 4 cups (1 litre) of the cooking liquid and cook the vegetables in it separately for just the time required for each.

Serve the vegetables with the meat, and the broth in a tureen or vegetable dish. Accompany with fleur de sel and French mustard in small dishes.

CHEF’S NOTES

• Use other types of meat besides beef, like pork and veal. You may even try fresh, cured, or smoked meats. If you opt for this kind of variation, don’t cook the meats together. Choose your vegetables according to the seasons.
• Every European country has its own version of this boiled dish. The pot-au-feu, the hearty winter meal par excellence, is a one-pot dish comprising of broth, meat, and vegetables; and leftover meat may be eaten cold, or reheated.

Extracted from The Complete Book of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023).

Photo credit: © Clay McLachlan

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