Classic French Pot-au-Feu Recipe

Name: Classic French Pot-au-Feu Recipe
Ingredients: 2½ lb. bone-in beef shanks (2 in. thick and 8–10 oz. each), tied around the equator with twine; 2½ lb. shoulder clod roast, or chuck roast, tied; 4 carrots, peeled and trimmed; 3 parsnips, peeled and trimmed; 3 turnips, peeled and trimmed; 2 leeks, trimmed, cleaned, and halved crosswise; 2 medium onions; 1 small Savoy cabbage, quartered; 3 parsley sprigs; 3 black peppercorns; 1 bay leaf; 1 garlic clove, peeled; Kosher salt; freshly ground black pepper; 6 medium waxy potatoes, peeled; 2 Tbsp. plus 2 tsp. white wine vinegar, divided; ½ tsp. dry mustard powder; 1 large egg yolk; 1 cup vegetable oil; 1 Tbsp. drained capers; 1 Tbsp. finely chopped chervil leaves; 1 Tbsp. finely chopped parsley leaves; 1 Tbsp. finely chopped tarragon leaves; 1 hard-boiled egg, peeled and halved; 7 medium plum tomatoes; 1 Tbsp. extra-virgin olive oil; ¼ tsp. hot sauce, such as Sriracha

www.saveur.com

Here’s how to make pot-au-feu, France’s quintessential boiled beef dinner complete with savory root vegetables and rich, meaty broth.

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Food processor
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Cheesecloth
Fine-mesh sieve
Spider strainer
Butcher's twine
Oven
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Baking sheet
Cutting board
Chef's knife
Paring knife
Peeler
Whisk
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Measuring spoon
Ladle
Serving platter
Soup bowl
Fork
Refrigerator
Plastic wrap

Ingredients

2½ lb. bone-in beef shanks (2 in. thick and 8–10 oz. each), tied around the equator with twine
2½ lb. shoulder clod roast, or chuck roast, tied
4 carrots, peeled and trimmed
3 parsnips, peeled and trimmed
3 turnips, peeled and trimmed
2 leeks, trimmed, cleaned, and halved crosswise
2 medium onions
1 small Savoy cabbage, quartered
3 parsley sprigs
3 black peppercorns
1 bay leaf
1 garlic clove, peeled
Kosher salt
freshly ground black pepper
6 medium waxy potatoes, peeled
2 Tbsp. plus 2 tsp. white wine vinegar, divided
½ tsp. dry mustard powder
1 large egg yolk
1 cup vegetable oil
1 Tbsp. drained capers
1 Tbsp. finely chopped chervil leaves
1 Tbsp. finely chopped parsley leaves
1 Tbsp. finely chopped tarragon leaves
1 hard-boiled egg, peeled and halved
7 medium plum tomatoes
1 Tbsp. extra-virgin olive oil
¼ tsp. hot sauce, such as Sriracha