Pot-Au-Feu

Name: Pot-Au-Feu
Yield: serves 8 to 10
Cuisine: French
Ingredients: 1 medium rib, celery, chopped medium; 2 , medium carrots, chopped medium; 2 , medium onions, chopped medium; 2 teaspoons, vegetable oil; 1 , beef chuck roast (about 3 pounds), preferably chuck-eye, tied according to illustration; 3 pounds, beef short ribs (about 5 large ribs), trimmed of excess fat and tied according to illustration; 2 pounds, beef shanks (each about 1 1/2 inches thick), tied according to illustration; 5 quarts, water; 3 , large bay leaves; 1 teaspoon, whole black peppercorns; 5 , whole cloves; 1 large head, garlic, outer papery skins removed and top third of head cut off and discarded; 10 , parsley stems; 8 , sprigs fresh thyme; 1 tablespoon, table salt; 2 pounds, small new red potatoes, scrubbed and halved if larger than 1 1/2 inches; 2 tablespoons, table salt; 1 1/2 pounds, carrots (about 7 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise; 1 1/2 pounds, parsnips (4 to 5 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise; 1 pound, green beans, stem ends trimmed; 1/4 cup, chopped fresh parsley leaves; 1 , baguette, thickly sliced; , Dijon mustard or whole-grain mustard; , sea salt; , cornichons; , prepared horseradish

3 comments

Appears in Cook's Illustrated January/February 2004

SERVES8 to 10

TIME5½ to 6 hours

WHY THIS RECIPE WORKS

We wanted a pot-au-feu recipe with a broth flavorful enough to serve as its own course with crusty bread, followed by the sliced, meltingly tender beef and an assortment of perfectly cooked vegetables, all presented family-style alongside t...

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