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Pot-au-feu is not traditionally salted during cooking. Each diner can salt their soup, vegetables, and meat to their liking. Of course, the marrow salted with a large, crunchy sea salt is the most prized.


  • 5 lb beef shank, sliced, with bones and marrow
  • 1 carrot
  • 1 onion studded with 4 cloves
  • 2 stalks celery
  • 1 bunch parsley
  • 4 cloves garlic
  • 1 tsp thyme
  • bay leaves
  • 1 tsp whole black peppercorns
  • 12 cups seasonal vegetables: cabbage, turnip, green beans, carrots, leeks, small onions, etc.


  • 1 lemon
  • Large sea salt on a small plate
  • Dijon mustard
  • Small cornichon pickles


  1. 1

    Rinse the beef in cold running water and place in a large pot with 20 cups of water. Bring to a boil and skim. Add carrot, onion with cloves, celery and parsley stems, garlic and spices. Reduce heat and simmer for 1 hour 45 minutes.

  2. 2

    Remove the parsley, carrot, studded onion, garlic and celery. Add raw vegetables, starting with the ones that take the longest to cook.  

  3. 3

    Add tender vegetables 15 minutes later. Remove from heat when vegetables are cooked.

  4. 4

    Pour the stock into bowls and garnish with parsley and lemon wedges. Place the meat and vegetables on plates or a large platter. Serve with salt, mustard, and cornichon pickles.

A variation of the Gaspesian Pot-au-feu from The Spice Trekkers Cook at Home