Pot au Feu Broth

Pot au Feu Broth

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3-4 slabs of flanken ribs or about 2 lbs of meaty, marrow bones
2 tbsp vegetable oil
1 large whole onion stuck with 4 cloves
2 whole shallots
2 leeks, trimmed
4 small carrots
4 sprigs parsley
1 whole head of garlic, outer skin removed
Salt to taste


Brown the ribs all over in the vegetable oil, then place in a large stock pot.  Add the onion, shallots, leeks, carrots, parsley, garlic and salt.  Cover with 3-4 inches of water, bring to a boil, then boil for 3 hours.

Drain the stock, reserving the meat, onions and carrots for a future soup.  Cool the stock and refrigerate overnight.  Remove fat layer and discard.