Classic French Pot-au-Feu Recipe | Saveur

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 and 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