Saucepan@saucepan · Shared this recipeFollowFrench · sauceClassic Pot-Au-Feu (French Boiled Beef and Vegetables)A classic French pot-au-feu features a rich broth with multiple cuts of beef and hearty vegetables, cooked gently until tender.total4 hr 45 minprep10 mincook4 hr 35 minservings8Original recipe on seriouseats.comKeep this recipeAdd a copy of Classic Pot-Au-Feu (French Boiled Beef and Vegetables) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2.75 lb boneless beef chuck, 1.25kg, tied into a tight cylinder2 lb cross-cut beef shank, .9kg1.75 lb bone-in beef short ribs, .8kg12 oz oxtail, 340g10 sprigs fresh thyme1 whole yellow onion, halved and stuck with 4 cloves in total1 small head garlic, papery skin left on and head cut in half crosswise1 rib celery15 whole black peppercorns1 bay leafKosher or sea salt5 small Yukon gold potatoes, 1 1/2 pounds/680g total, pierced all over with a fork2 medium leeks, 1 pound/450g total, trimmed of root end and darkest green top and washed very well5 medium carrots, 10 ounces/280g total, peeled or scrubbed0.25 head green or Savoy cabbage1 medium turnip, 4-ounce/115g, peeled and quartered1 medium parsnip, 5-ounce/140g, peeled and quartered lengthwise1 lb beef marrow bones, 450g, about 3, optionalToast for the marrow bones, if usingMustard, grated horseradish, and cornichons, for condimentsStepsClear checksTap an ingredient or step to check it off.1Step 1: In a large stockpot or Dutch oven, place the beef chuck, shank, short ribs, oxtail, thyme, onion, garlic, celery, peppercorns, and bay leaf. Cover with enough cold water to just submerge all ingredients, then season with a very generous pinch of salt.2Step 2: Bring the pot to a simmer over medium heat, then lower the heat to maintain a very gentle simmer. Cook, occasionally skimming off any foam or impurities, until each cut of beef is fork-tender, at least 2 hours and up to 4 hours, depending on the cut and the animal. If any piece becomes tender before the others, transfer it to a large heatproof bowl, ladle a small amount of broth over it, and cover with plastic wrap. Top up the pot with water as needed to keep all ingredients covered.3Step 3: Once all the beef is cooked and tender, strain the broth through a fine-mesh sieve, discarding the thyme, onion, celery, garlic, peppercorns, and bay leaf. Return all the beef cuts and the strained broth to the stockpot.4Step 4: Add the potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones (if using) to the pot, making sure everything is submerged in the broth. Return to a gentle simmer and cook until the vegetables are very tender and the marrow bones are warmed through to the center, about 30 minutes.5Step 5: Skim any fat from the surface of the broth. Transfer the meats and vegetables to a serving platter, spooning a bit of broth over them to keep moist. Season the broth with salt to taste. Serve the broth as a soup first, then the meats and vegetables as the main course. For the marrow bones, spread the marrow on toasted bread and season with salt. Offer additional salt at the table for seasoning the meats, along with mustard, grated horseradish, and cornichons.getsaucepan.com/r/c85d1599-ff8d-4a73-b4bb-3fb447f95545 · Original: https://www.seriouseats.com/classic-pot-au-feu-french-boiled-beef-and-vegetables
