Pot-au-Feu

Name: Pot-au-Feu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 kilograms beef short ribs, cut into 2-inch pieces; 8 carrots, halved crosswise; 2 celery ribs, halved crosswise; 8 servings Dijon mustard, cornichons and freshly ground pepper, for serving; 907 grams small green cabbage , quartered lengthwise and cored; 8 servings Kosher salt; 8 leeks, white and light green only; 1 onion stuck with 4 cloves; 8 larges boiling potatoes, peeled; 3 thyme sprigs; 2 Tbsps tomato paste; 2 larges turnips, peeled and quartered; 6 liters water; 10 whole peppercorns

Need a gluten free, dairy free, and whole 30 main course? Pot-au-Feu could be an amazing recipe to try. This recipe makes 8 servings with 1218 calories, 46g of protein, and 91g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of kosher salt, water, celery ribs, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Boil the water in a large pot.

Ingredients you will need

Water

Equipment you will use

Pot

Add the beef and return to a boil; skim.

Ingredients you will need

Beef

Add the onion, tomato paste, thyme and peppercorns. Season with salt and simmer over low heat for 3 hours, skimming.

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Tomato Paste

Peppercorns

Onion

Thyme

Salt

Cook the cabbage in boiling salted water for 5 minutes; drain. Tie the leeks and celery into a bundle with string.

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Cabbage

Celery

Leek

Water

Add the cabbage, leek and celery bundle, carrots and turnips to the beef and simmer over moderately low heat for 30 minutes.

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Cabbage

Carrot

Turnip

Celery

Beef

Leek

Cook the potatoes in boiling salted water until tender, about 20 minutes; drain.

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Potato

Water

Add the potatoes to the beef and cook until all the vegetables and the meat are tender, about 20 minutes longer.

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Vegetable

Potato

Beef

Meat

Skim the broth.

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Broth

Remove the leek bundle from the pot and discard the string. Spoon the meat and vegetables into soup plates, ladle a little of the broth over them and serve. Pass the mustard, cornichons, salt and pepper separately.

Ingredients you will need

Salt And Pepper