Classic Pot-au-Feu

Name: Classic Pot-au-Feu
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 1 kilograms meaty beef shanks (about , 1 1/2 inches thick; 6 servings Freshly ground black pepper; 1 teaspoon whole black peppercorns; 1 kilograms beef rump roast or bottom round, tied; 6 mediums carrots, peeled and halved crosswise; 12 celery ribs, halved crosswise; 6 servings Horseradish, whole-grain mustard and sour cream, for serving; 6 servings Kosher salt; 6 larges leeks, white and pale green parts only, cut into 2 1/2-inch lengths; 8 to ten 2-inch marrow bones (optional); 1 large onion, quartered; 4 parsley sprigs; 6 mediums parsnips, peeled and cut into 2-inch lengths; 680 grams unpeeled small potatoes, about 1 1/2 inches, scrubbed; 454 grams rutabagas, peeled and cut into eighths; 4 thyme sprigs; 6 mediums turnips, peeled and quartered; 8 liters water

Classic Pot-au-Feu is a gluten free, dairy free, and whole 30 main course. This recipe serves 6. One serving contains 1367 calories, 104g of protein, and 70g of fat. If you have celery ribs, bottom round, onion, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme and bay leaves in a piece of moistened cheesecloth and tie into a bundle.

Ingredients you will need

Beef Shank

Bay Leaves

Rump Roast

Vegetable

Carrot

Parsley

Celery

Leek

Onion

Thyme

Wrap

Equipment you will use

Cheesecloth

Pot

Add the bundle to the pot along with the peppercorns and 1 tablespoon of kosher salt.

Ingredients you will need

Kosher Salt

Peppercorns

Equipment you will use

Pot

Add 2 of the marrow bones and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender, about 2 1/2 hours.

Ingredients you will need

Marrow Bones

Rump Roast

Water

Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Boil over high heat until reduced to 10 cups, about 45 minutes; skim off the fat.

Ingredients you will need

Broth

Equipment you will use

Bowl

Pot

Add the remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 minutes.

Ingredients you will need

Vegetable

Rutabaga

Parsnip

Carrot

Turnip

Celery

Broth

Leek

Add the remaining 6 to 8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 minutes.

Ingredients you will need

Marrow Bones

Potato

Untie the rump roast and cut it across the grain into 6 to 8 slices.

Ingredients you will need

Rump Roast

Grains

Cut the shank meat into 2-inch chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls.

Ingredients you will need

Salt And Pepper