Pot-au-Feu might be just the main course you are searching for. This recipe makes 8 servings with 1117 calories, 82g of protein, and 57g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. If you have garlic, tarragon, savoy cabbage, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
1
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
2
Remove from heat; let cool to room temperature.
3
Place brisket and short ribs in a large baking dish.
Ingredients you will need
Beef Short Ribs
Equipment you will use
Baking Pan
4
Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight.
Ingredients you will need
Brine
5
Remove meat; rinse and set aside.
Ingredients you will need
Meat
6
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
7
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
8
Add water to cover meat (about 7 qt.). 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, 22 1/2 hours.
Ingredients you will need
Beef Short Ribs
Water
Meat
9
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
Equipment you will use
Baking Pan
Aluminum Foil
Pot
10
Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer.
Ingredients you will need
Sausage
Equipment you will use
Pot
11
Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
Ingredients you will need
Marrow Bones
Beef Short Ribs
Oxtail
Sausage
12
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
13
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
Horseradish
Salsa Verde
Salt
Equipment you will use
Bowl
14
Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish. Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.)
Ingredients you will need
Salt And Pepper
Vegetable
Sausage
Broth
Grains
Equipment you will use
Baking Pan
Bowl
Pot
15
Serve meats and vegetables with salsa verde, horseradish crme frache, and both mustards in small bowls alongside.