Pot-Au-Feu

Name: Pot-Au-Feu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams baby potatoes; 3 4 pieces bone-in beef short ribs; 907 grams beef bones; 907 grams beef brisket; 1 teaspoon whole black peppercorns; 8 servings Toasted sliced country bread; 454 grams large carrots (about , peeled (2 chopped, 3 cut into 2 pieces); 2 celery stalks, chopped; 59 milliliters crème fraîche; 8 servings Dijon mustard; 59 milliliters finely chopped flat-leaf parsley; 10 sprigs flat-leaf parsley; 2 fresh bay leaves (or 1 dried); 3 fresh bay leaves (or 1 dried); 59 milliliters finely chopped fresh chives; 59 milliliters finely chopped fresh tarragon; 1 head garlic, halved crosswise; 454 grams garlic sausage; 2 garlic cloves, minced; 2 Tbsps prepared white horseradish, drained; 118 milliliters kosher salt; 8 servings Kosher salt and freshly ground black pepper; 3 2-3 long marrow bones; 118 milliliters extra-virgin olive oil; 1 onion, quartered; 907 grams oxtails; 454 grams rutabagas (about , peeled, cut into wedges; 454 grams small head of savoy cabbage (about , halved; 59 milliliters sugar; 10 sprigs thyme

You can never have too many main course recipes, so give Pot-Au-Feu a try. This recipe makes 8 servings with 1116 calories, 82g of protein, and 57g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. If you have bay leaves, dijon mustard, kosher salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve.

Ingredients you will need

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat; let cool to room temperature.

Place brisket and short ribs in a large baking dish.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Baking Pan

Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight.

Ingredients you will need

Brine

Remove meat; rinse and set aside.

Ingredients you will need

Meat

Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.

Ingredients you will need

Bouquet Garni

Marrow Bones

Oxtail

Meat

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot.

Ingredients you will need

Bouquet Garni

Marrow Bones

Veal Bone

Beef Short Ribs

Carrot

Oxtail

Celery

Onion

Veal

Equipment you will use

Pot

Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.

Ingredients you will need

Beef Short Ribs

Water

Meat

Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist.

Ingredients you will need

Beef Short Ribs

Broth

Meat

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Baking Pan

Aluminum Foil

Pot

Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer.

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Sausage

Equipment you will use

Pot

Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.

Ingredients you will need

Marrow Bones

Beef Short Ribs

Oxtail

Sausage

Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.

Ingredients you will need

Vegetable

Rutabaga

Potato

Cabbage

Carrot

Broth

Equipment you will use

Sieve

Pot

Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crme frache and horseradish in another small bowl; season with salt.

Ingredients you will need

Salt And Pepper