Throughout his childhood in Dijon, France, Chef Bruno Bertin—executive chef at Cuisine Solutions—and his family alternated Sunday main dishes. Pot au feu was a favorite. This traditional French dish, translated as “pot on the fire,” consists of two dishes in one: a hearty beef broth as well as the meat and vegetables cooked in it.
Cuisine Solutions Executive Chef Bruno Bertin honors his mother by re-creating her pot-au-feu.
Chef Bertin’s mother always cooked on weekends, although his dad was the chef. Both were a huge inspiration for his career. One of Chef Bertin’s fondest memories is of the smile on his mother’s face when he caught his biggest trout by hand (“It seemed to me like it was 7 feet long at the time” recalls Chef Bertin). His mother cooked it that night. As we prepare to celebrate the wonderful women who helped us become the people we are today, we are pleased to share Chef Bertin’s mother’s pot au feu recipe.
Pot au Feu
14 oz sliced beef shank (sliced) (like Osso Bucco)
14 oz beef tail
1 celery stalk
1 bunch leeks, trimmed and washed
1 onion spiked with 12 cloves
7 garlic cloves
4 long parsley stems
2 laurel leaves
2 thyme sprigs
1 rosemary branch
10 black peppercorns
¼ tsp fleur de sel
1 beef cube
5 egg yolks
½ Tbsp Dijon mustard
1 Tbsp cider vinegar
½ C olive oil
2 Tbsp chopped parsley
Pot au Feu
1- Blanch the meat in salted water for 30 minutes; remove/skim excess particles and fat.
2- Remove meat from water, add the beef bouillon and 1 peeled onion spiked with cloves. Gather together the rosemary, thyme, laurel leaves, and parsley stems, and wrap them together with kitchen string.
3- Add leeks, tied together with kitchen string.
4- Add 7 smashed garlic cloves.
5- Bring to a boil and simmer slowly heat for 8 hours. Cool down overnight in refrigerator.
6- The next day (optional), remove leek bunch and serve separately with your choice of vinaigrette, or keep in pot.
7- Slowly bring the rest to a boil, add celery, peeled turnips, and peeled carrots, and cook slowly for 4 hours.
1- Mix eggs, cider vinegar, and Dijon mustard in a bowl.
2- Slowly incorporate the oil until fully emulsified. Add fresh herbs of your choosing (Chef Bertin likes persil and chervil).
Season to taste with salt and pepper. Divide among bowls and top with dollop of the mayonnaise and serve with warm crusty bread, if desired.