Simple Pot-Au-Feu

Name: Simple Pot-Au-Feu
Total time: 285 min
Ingredients: 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed; Kosher salt; 1 1/2 pounds marrow bones; 1 onion, quartered; 1 celery rib, sliced thin; 3 bay leaves; 1 teaspoon black peppercorns; 2/3 cup minced fresh parsley; 1/4 cup Dijon mustard; 1/4 cup minced fresh chives; 3 tablespoons white wine vinegar; 10 cornichons, minced; 1 1/2 teaspoons pepper; 1 pound small red potatoes, halved; 6 carrots, halved crosswise, thick halves quartered lengthwise, thin halves halved lengthwise; 1 pound asparagus, trimmed; pepper; Flake sea salt

www.americastestkitchen.com

The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?

Keywords

Main Courses
French
Europe
Beef
Vegetables
Meat
Fruits & Vegetables
Make Ahead
Stews

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Dutch oven
Fine-mesh sieve
Butcher's twine
Ladle
Slotted spoon
Serving platter
Serving bowl
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Aluminum foil
Oven
Stove

Ingredients

1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed
Kosher salt
1 1/2 pounds marrow bones
1 onion, quartered
1 celery rib, sliced thin
3 bay leaves
1 teaspoon black peppercorns
2/3 cup minced fresh parsley
1/4 cup Dijon mustard
1/4 cup minced fresh chives
3 tablespoons white wine vinegar
10 cornichons, minced
1 1/2 teaspoons pepper
1 pound small red potatoes, halved
6 carrots, halved crosswise, thick halves quartered lengthwise, thin halves halved lengthwise
1 pound asparagus, trimmed
pepper
Flake sea salt