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; 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; 454 grams veal bones; 8 servings Whole grain mustard

Pot-Au-Feu might be a good recipe to expand your main course recipe box. This recipe covers 48% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 71g of protein, 53g of fat, and a total of 1027 calories. This recipe serves 8. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of oxtails, kosher salt and pepper, veal bones, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Bring first 5 ingredients and 8 cupswater to a simmer in a medium saucepanover medium heat, stirring until sugar andsalt dissolve.

Ingredients you will need

Sugar

Remove from heat; let cool toroom temperature.

Place brisket and shortribs in a large baking dish.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Baking Pan

Pour brine overto cover completely. Cover and chill forat least 8 hours or overnight.

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Brine

Remove meat;rinse and set aside.

Ingredients you will need

Meat

Place first 6 ingredients in center of a triplelayer of cheesecloth. Gather up edges;tie with kitchen twine to form a bundlefor bouquet garni. Wrap marrow bones incheesecloth; tie into a bundle with twine.If desired, tie oxtails with twine aroundcircumference to keep meat from fallingoff 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, vealbones, veal breast, 2 chopped carrots,celery, and onion in a very large heavy pot.

Ingredients you will need

Bouquet Garni

Marrow Bones

Beef Bone

Beef Short Ribs

Carrot

Oxtail

Celery

Onion

Veal

Equipment you will use

Pot

Add water to cover meat (about 7 quarts). Bringto a boil, skimming off any scum and fat thatrise to the surface. Reduce heat and simmer,skimming occasionally, until short ribs aretender, 2–2 1/2 hours.

Ingredients you will need

Beef Short Ribs

Water

Meat

Transfer short ribs to a 13x9x2" bakingdish; add 4 cups broth from pot and tentwith foil to keep meat warm and moist.

Ingredients you will need

Beef Short Ribs

Broth

Meat

Equipment you will use

Aluminum Foil

Pot

Addsausage to pot; continue simmering untilsausage is cooked through and remainingmeats are tender, about 30 minutes longer.

Equipment you will use

Pot

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

Ingredients you will need

Beef Short Ribs

Oxtail

Sausage

Place a large strainer over another largepot; strain broth, discarding remainingmeats, 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 notmushy, about 30 minutes.

Ingredients you will need

Vegetable

Rutabaga

Potato

Cabbage

Carrot

Broth

Equipment you will use

Sieve

Mix first 5 ingredients in a small bowl to make salsaverde. Season with salt and pepper; setaside. Stir crème fraîche and horseradish inanother small bowl; season with salt.

Ingredients you will need

Salt And Pepper