Pot-au-feu Salad

Pot-au-feu Salad

Main Course

  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 2 marrow bones cut vertically not horizontally
  • 1.5kg beef chuck steak, cut into half
  • 6 chicken wings
  • 1 leek, cleaned and tied
  • 1 large brown onion
  • 3 cloves
  • 1 bouquet garni (bay leaves, thyme and parsley)
  • 1 large carrots cut in half, length-ways
  • 1 white turnip, halved or quartered
  • 1 tsp peppercorns
  • Vinaigrette
  • 2 tbsp mustard
  • 2 tbsp red wine vinegar
  • 100ml extra virgin olive oil
  • 3 sprigs parsley, chopped finely
  • 2 French shallots, diced finely
  • 3 tbsp cornichons, diced finely
  • Salt and pepper


#everydaygourmet #entertaining #multicooker #healthy

This recipe was created in partnership with Everyday Gourmet.

Pot-au-feu is the quintessential French family dish and would most likely be the most celebrated dish in France. It is essentially a meat and vegetable dish that is slow cooked for hours but this recipe is done with the help of the Tefal Cook4Me+ pressure cooker which means slow cooking done faster. While this is usually served with the broth, we change it up and makes it into a salad with a delicious mustard vinaigrette. Perfect served with a slice of grilled toast on the side.

1. Stud the onion with cloves and add to the pressure cooker, along the turnips, carrot, chicken wings, chuck steak and marrow followed by the leek and peppercorns. Cover with cold water and ensure you do not overfill the pressure cooker. Place the lid on. Lock and cook under pressure for 45 minutes.

2. To make the vinaigrette, whisk mustard, red wine vinegar, and extra virgin olive oil in a bowl. Season to taste and stir in the chopped parsley, shallots and cornichons.

3. Once the meat and vegetables have finished cooking, allow to cool slightly before shredding the meat and cutting the vegetables. While still warm, combine with the dressing and serve.

4. Don’t throw away the stock. Use for your next risotto or stew or soup. Cool overnight in fridge, skim off fat the following day and portion into containers to freeze.

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