CookEat Recipe

Croûte-au-Pot

Name: Croûte-au-Pot
Ingredients: 907 Gramme Beef shin — Beef shin, two pounds; 1 Beef marrow bone — Beef marrow bone; 3785 Millilitre Water — Starting water, four quarts; 2 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 0.5 Cabbage — Small white cabbage head; 2 Carrot — Carrots; 2 Turnip — Turnips; 1 Onion — Onion; 2 Leek — Leeks; 1 Branch Parsley — Parsley; 1 Branch Celery — Celery; 1 Branch Chervil — Chervil; 1 Sprig Thyme — Thyme; 1 Bay leaf — Bay leaf; 1 Clove — Clove; 6 Bread roll — Toasted French-roll slices; Water — Water for separate cabbage blanch

Beef and marrow-bone broth strained onto cooked vegetables and six toasted French-roll slices.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Put two-pound beef shin and marrow bone in four quarts starting water with salt/pepper; bring to boil, skim fat/scum and simmer one hour. Separately blanch half a very small cabbage head in measured boiling water five minutes, then drain.
Step 2
Add blanched cabbage, carrots, turnips, onion and tied leek/herb/spice bundle. Cover/simmer another hour. Remove vegetables, slice carrots/turnips and cut cabbage half-inch; put these with six toasted French-roll slices in earthen soup tureen.
Step 3
Strain safe broth through clean damp doubled cheesecloth over vegetables/toasts and serve hot; printed soup does not plate the boiled beef/bone, so no invented meat serving count.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe