Pot-au-Feu

Pot-au-Feu
Photo by Romulo Yanes

Ingredients

  • 4 pounds tied bone-in beef chuck roast
  • baguette slices
  • 8 2-inch-long veal marrowbones
  • fresh or bottled horseradish
  • 1 pound small boiling onions
  • 8 small or 4 medium leeks (2 1/2 pounds)
  • 1 pound small turnips
  • + 18 more ingredients
    • 1 12-quart pot
    • Dijon mustard
    • 4 pounds 2- to 3-inch bone-in short ribs
    • 1 kitchen string
    • 8 small carrots
    • 6 thyme sprigs
    • cornichons
    • coarse salt
    • 2 medium carrots
    • 6 parsley sprigs
    • 2 onions
    • 1 whole clove
    • 2 3-inch pieces celery
    • 2 Turkish bay leaves or 1 California
    • 6 quarts water
    • parsley
    • ¼ teaspoon black peppercorns
    • 1 cheesecloth

Preheat convection oven to 425°F or regular oven to 450°F with rack in middle. Pat meats dry, then rub with 2 1/2 teaspoons salt (total) and arrange in 1 layer in a large shallow baking pan with quartered onions and halved carrots. Roast, turning occasionally, until meats and vegetables are well ...

View full recipe at Epicurious

Comments

Variations on Pot-au-Feu

  • Pot-Au-Feu
    • 3 pounds beef short ribs
    • 1/4 cup chopped celery
    • 1 tablespoon butter or margarine
    • 2/3 cup chopped carrot
    • 3 whole cloves
    • 3 quarts water
    • +5 other ingredients
  • Pot au Feu
    • 6 cloves
    • 1 tablespoon coarse sea salt
    • 1 marrow bone
    • 1 bouquet garni
    • +15 other ingredients
  • Pot-au-Feu
    • 8 cups cold water
    • 4 pounds beef shank, trimmed
    • 12 cornichons
    • 10 cup White Veal Stock or beef broth
    • +27 other ingredients


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