Pot-au-Feu Recipe | Epicurious

Name: Pot-au-Feu Recipe | Epicurious
Ingredients: 4 pounds tied bone-in beef chuck roast; 4 pounds (2- to 3-inch) bone-in short ribs; 2 onions, quartered; 2 medium carrots, halved lengthwise; 6 quarts water; 2 (3-inch) pieces celery; 6 parsley sprigs; 6 thyme sprigs; 2 Turkish bay leaves or 1 California; 1/4 teaspoon black peppercorns; 1 whole clove; 8 small or 4 medium leeks (2 1/2 pounds); 1 pound small boiling onions (about 20), left unpeeled; 8 (2-inch-long) veal marrowbones (optional); 8 small carrots (1 pound), peeled and trimmed, leaving 1/2 inch of stems; 1 pound small turnips, peeled and cut into 1-inch wedges; Equipment: a 12-quart pot; cheesecloth; kitchen string; Accompaniments: toasted baguette slices for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons; Garnish: chopped parsley

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A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately...

Keywords

stew
french
beef chuck
short rib
root vegetable
potato
main
dinner
nut free
gluten free
dairy free
make ahead
braise
winter
gourmet

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Ingredients

4 pounds tied bone-in beef chuck roast
4 pounds (2- to 3-inch) bone-in short ribs
2 onions, quartered
2 medium carrots, halved lengthwise
6 quarts water
2 (3-inch) pieces celery
6 parsley sprigs
6 thyme sprigs
2 Turkish bay leaves or 1 California
1/4 teaspoon black peppercorns
1 whole clove
8 small or 4 medium leeks (2 1/2 pounds)
1 pound small boiling onions (about 20), left unpeeled
8 (2-inch-long) veal marrowbones (optional)
8 small carrots (1 pound), peeled and trimmed, leaving 1/2 inch of stems
1 pound small turnips, peeled and cut into 1-inch wedges
Equipment: a 12-quart pot; cheesecloth; kitchen string
Accompaniments: toasted baguette slices for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons
Garnish: chopped parsley