Pot-au-Feu
A French classic featuring tender beef, root vegetables and a clear, fragrant broth, served hot with mustard.
Ingredients
- beef ribeye500 g
- beef neck500 g
- beef shank500 g
- marrow bones2 pcs
- water3000 ml
- carrot6 pcs
- leek4 stalks
- celery2 stalks
- turnip4 pcs
- white cabbage1 head
- potato600 g
- onion2 pcs
- cloves4 pcs
- garlic2 cloves
- thyme2 stalks
- bay leaf1 leaf
- black peppercorns10 pcs
- salt1 to taste
- mustard2 tbsp
Instructions
Put the beef flank, chuck, shank and marrow bones into a large pot, cover with cold water, bring slowly to a boil and skim off the foam thoroughly.
Add salt, black peppercorns, an onion studded with cloves, garlic, thyme and bay leaf; reduce the heat to the lowest setting so the broth barely simmers.
After 15 minutes, add the carrots, leek, celery stalks and turnip. Cover the pot loosely and simmer for 4 hours, skimming off foam and excess fat from time to time.
Add the cabbage wedges and potatoes and cook for another 1 hour over low heat, until the meat is easily pierced with a fork and the vegetables are tender.
Remove the meat and vegetables, strain the broth through a sieve and adjust the salt if needed. Slice the meat into thick pieces.
Serve the meat and vegetables in deep bowls, ladling the hot broth over them; serve the mustard on the side.
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