Pot-Au-Feu | America's Test Kitchen

Name: Pot-Au-Feu | America's Test Kitchen
Total time: 360 min
Ingredients: 1 medium rib celery, chopped medium; 2 medium carrots, chopped medium; 2 medium onions, chopped medium; 2 teaspoons vegetable oil; 1 beef chuck roast (about 3 pounds), preferably chuck-eye, tied according to illustration; 3 pounds beef short ribs (about 5 large ribs), trimmed of excess fat and tied according to illustration; 2 pounds beef shanks (each about 1 1/2 inches thick), tied according to illustration; 5 quarts water; 3 large bay leaves; 1 teaspoon whole black peppercorns; 5 whole cloves; 1 large head garlic, outer papery skins removed and top third of head cut off and discarded; 10 parsley stems; 8 sprigs fresh thyme; 1 tablespoon table salt; 2 pounds small new red potatoes, scrubbed and halved if larger than 1 1/2 inches; 2 tablespoons table salt; 1 1/2 pounds carrots (about 7 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise; 1 1/2 pounds parsnips (4 to 5 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise; 1 pound green beans, stem ends trimmed; 1/4 cup chopped fresh parsley leaves; 1 baguette, thickly sliced; Dijon mustard or whole-grain mustard; sea salt; cornichons; prepared horseradish

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A French boiled dinner seems hopelessly out of date, but we thought it was worth revisiting. Could we bring this one-dish classic back from the brink of extinction?

Keywords

Main Courses
French
Europe
Beef
Vegetables
Meat
Fruits & Vegetables
Stews

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Ingredients

1 medium rib celery, chopped medium
2 medium carrots, chopped medium
2 medium onions, chopped medium
2 teaspoons vegetable oil
1 beef chuck roast (about 3 pounds), preferably chuck-eye, tied according to illustration
3 pounds beef short ribs (about 5 large ribs), trimmed of excess fat and tied according to illustration
2 pounds beef shanks (each about 1 1/2 inches thick), tied according to illustration
5 quarts water
3 large bay leaves
1 teaspoon whole black peppercorns
5 whole cloves
1 large head garlic, outer papery skins removed and top third of head cut off and discarded
10 parsley stems
8 sprigs fresh thyme
1 tablespoon table salt
2 pounds small new red potatoes, scrubbed and halved if larger than 1 1/2 inches
2 tablespoons table salt
1 1/2 pounds carrots (about 7 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
1 1/2 pounds parsnips (4 to 5 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
1 pound green beans, stem ends trimmed
1/4 cup chopped fresh parsley leaves
1 baguette, thickly sliced
Dijon mustard or whole-grain mustard
sea salt
cornichons
prepared horseradish