Pot-au-Feu

Name: Pot-au-Feu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 bay leaf; 2 liters White Veal Stock or beef broth; 2 kilograms beef shank, trimmed; 907 grams beef short ribs, trimmed; 4 mediums carrots, halved lengthwise and cut into 2-inch pieces; 907 grams boneless chuck roast, trimmed; 12 cornichons; 59 milliliters Dijon mustard; 1 teaspoon kosher salt; 6 mediums leeks, trimmed and halved lengthwise; 1 large onion, halved; 1 bunch fresh parsley stems; 7 thyme sprigs; 2 larges turnips, peeled and each cut into 6 wedges (about 1 pound); 2 liters cold water

Need a gluten free, dairy free, and whole 30 main course? Pot-au-Feu could be a great recipe to try. This recipe makes 12 servings with 529 calories, 46g of protein, and 33g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up parsley stems, leeks, beef shank, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Stud onion halves with cloves.

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Clove

Onion

Place thyme, parsley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

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Bay Leaves

Parsley

Thyme

Equipment you will use

Cheesecloth

Place onion halves, cheesecloth bag, White Veal Stock, and next 4 ingredients (through chuck roast) in an 8-quart stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 3 1/2 hours.

Ingredients you will need

Beef Chuck Roast

Veal Stock

Onion

Equipment you will use

Cheesecloth

Pot

Tie twine around leek halves to secure.

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Leek

Equipment you will use

Kitchen Twine

Add leek halves, carrots, and turnips to pan; simmer 1 1/2 hours or until vegetables and meat are tender. Strain mixture through a cheesecloth-lined colander into a large bowl; discard onion and cheesecloth bag.

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Vegetable

Carrot

Turnip

Onion

Leek

Meat

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Cheesecloth

Colander

Bowl

Frying Pan

Place 2 large zip-top plastic bags inside 2 large bowls. Carefully pour stock mixture into bags; let stand 10 minutes (fat will rise to the top). Seal bags. Working with 1 bag at a time, carefully snip off 1 bottom corner of each bag.

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Stock

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Ziploc Bags

Bowl

Drain stock mixture into pan, stopping before fat layer reaches opening; discard fat. Stir in salt.

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Stock

Salt

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Frying Pan

Shred roast with 2 forks.

Remove meat from shank and rib bones; discard bones, fat, and gristle.

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Meat

Add meat to stock mixture.

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Stock

Meat

Serve with mustard and cornichons.

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Gherkins

Mustard

Wine note: Although Pot-au-Feu is chock-full of meat, this version is not as heavy as others. Therefore, I like to serve a lighter-style cabernet, one that's medium bodied rather than full bodied but still has exquisite flavors. The elegant cabernets of Australia's Margaret River region fill the bill nicely. One of the bestand a wine that will certainly elevate this dish to entertaining statusis Leeuwin Estate 2002 Art Series Cabernet Sauvignon, about $45 Karen MacNeil

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Wine