Pot-au-Feu

Name: Pot-au-Feu
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 slice Accompaniments: toasted baguette for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons; 2 kilograms tied bone-in beef chuck roast; 0 teaspoons black peppercorns; 2 mediums carrots, halved lengthwise; 6 inches celery; 2 onions, quartered; 6 parsley sprigs; 8 servings Garnish: chopped parsley; 2 kilograms (2- to 3-inch) bone-in short ribs; 6 thyme sprigs; 2 Turkish bay leaves or 1 California; 454 grams turnips, peeled and cut into 1-inch wedges; 16 inches long) veal marrowbones (optional); 6 liters water

Pot-au-Feu might be just the main course you are searching for. This recipe serves 8. This recipe covers 42% of your daily requirements of vitamins and minerals. One serving contains 1105 calories, 70g of protein, and 87g of fat. It is a good option if you're following a dairy free diet. If you have onions, tied beef chuck roast, garnish: parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 hours.

Instructions

Preheat convection oven to 425°F or regular oven to 450°F with rack in middle.

Equipment you will use

Oven

Pat meats dry, then rub with 2 1/2 teaspoons salt (total) and arrange in 1 layer in a large shallow baking pan with quartered onions and halved carrots. Roast, turning occasionally, until meats and vegetables are well browned, 35 to 45 minutes in convection oven; 45 minutes to 1 hour in regular oven.

Ingredients you will need

Vegetable

Carrot

Onion

Salt

Dry Seasoning Rub

Equipment you will use

Baking Pan

Oven

Transfer meats and vegetables to pot with any juices from pan. Deglaze pan with a little water, scraping up brown bits, then add to pot with water (6 quarts) and 1 teaspoon salt. Bring to a simmer, skimming foam and fat from surface.

Ingredients you will need

Vegetable

Water

Salt

Equipment you will use

Frying Pan

Pot

Tie celery, parsley, thyme, bay leaves, peppercorns, and clove in a cheesecloth bundle and add to pot.

Ingredients you will need

Peppercorns

Bay Leaves

Parsley

Celery

Clove

Thyme

Equipment you will use

Cheesecloth

Pot

Cut off dark green part from leeks, reserving remainder, and wash. Fold greens and tie in 2 bunches, then add to pot. Gently simmer, uncovered, skimming as necessary, until meats are very tender, about 3 hours.

Ingredients you will need

Greens

Leek

Equipment you will use

Pot

Preheat oven to 200°F with rack in lower third.

Equipment you will use

Oven

Transfer meats to a shallow baking pan, discarding bones from short ribs, and keep warm, covered with foil, in oven. Discard cheesecloth bundle, leek greens, and cooked onions and carrots from broth, then skim off fat from broth with a skimmer or large spoon and keep broth warm over low heat.

Ingredients you will need

Beef Short Ribs

Carrot

Greens

Onion

Broth

Leek

Equipment you will use

Cheesecloth

Baking Pan

Skimmer

Aluminum Foil

Oven

Arrange marrowbones (if using) upright in 1 layer in a medium saucepan and add enough broth from pot (about 1 quart) to cover bones.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Pot

Add 1 teaspoon salt and simmer gently, uncovered, until marrow is soft, 15 to 20 minutes.

Ingredients you will need

Salt

While marrowbones cook, simmer boiling onions and leeks with 1 teaspoon salt and 1/2 teaspoon pepper in remaining broth in large pot, uncovered, 15 minutes.

Ingredients you will need

Onion

Pepper

Broth

Leek

Salt

Equipment you will use

Pot

Add small carrots and turnips and simmer, uncovered, until all vegetables are tender, about 15 minutes.

Ingredients you will need

Vegetable

Carrot

Turnip

Trim roots from leeks, keeping ends intact, then, starting 1 1/2 inches from root end, slit each leek lengthwise and wash between layers. Tie leeks together in 2 bunches, tying each bunch in 2 places.

Ingredients you will need

Leek

Blanch boiling onions in a medium pot of boiling water 1 minute, then drain and peel.

Ingredients you will need

Onion

Water

Equipment you will use

Pot

Transfer marrowbones with tongs to a platter (discard liquid) and serve with baguette slices and coarse salt.

Ingredients you will need

Coarse Salt

Baguette

Equipment you will use

Tongs

Discard bone from chuck roast and slice chuck 1/2 inch thick, then arrange, along with meat from short ribs, on a large platter.

Ingredients you will need

Beef Chuck Roast

Beef Short Ribs

Bone

Meat

Transfer vegetables to platter with a slotted spoon and cut string off leeks.

Ingredients you will need

Vegetable

Leek

Equipment you will use

Slotted Spoon

Season broth with salt and pepper, then spoon some over meats and vegetables to moisten and serve remainder in a soup tureen.

Ingredients you will need

Salt And Pepper

Vegetable

Broth

Soup

To eat, ladle broth over meats and vegetables in soup plates, then stir in horseradish and mustard to taste.

Ingredients you will need

Horseradish

Vegetable

Mustard

Broth

Soup

Equipment you will use

Ladle

·Meats can be simmered 1 day ahead. Chill broth and meats separately, uncovered, until cooled completely, then cover. To reheat meats, remove solidified fat from broth, then return meats to broth and bring slowly to a simmer, about 1 hour, before transferring meats to oven and cooking vegetables.·Vegetables can be cut and tied 1 day ahead. Chill separately, covering carrots and turnips with water.

Ingredients you will need

Vegetable

Carrot

Turnip

Broth

Water

Equipment you will use

Oven