Classic Pot-au-Feu (French Boiled Crimson meat and Vegetables) Recipe

• 2 3/4 kilos (1.25kg) boneless red meat chuck, tied into a decent cylinder

• 2 kilos (0.9kg) harmful-cut red meat shank

• 1 3/4 kilos (0.8kg) bone-in red meat instant ribs

• 12 ounces (340g) oxtail

• 10 sprigs original thyme

• 1 total yellow onion, halved and stuck with 4 cloves in total

• 1 runt head garlic, papery pores and skin left on and head cut in half of crosswise

• 1 rib celery

• 15 total sunless peppercorns

• 1 bay leaf

• Kosher or sea salt

• 5 runt Yukon gold potatoes (1 1/2 kilos; 680g total), pierced everywhere with a fork

• 2 medium leeks (1 pound; 450g total), trimmed of root quit and darkest green top and washed very neatly

• 5 medium carrots (10 ounces; 280g total), peeled or scrubbed

• 1/4 head green or Savoy cabbage

• 1 medium (4-ounce; 115g) turnip, peeled and quartered

• 1 medium (5-ounce; 140g) parsnip, peeled and quartered lengthwise

• 1 pound (450g) red meat marrow bones (about 3), non-compulsory

• Toast for the marrow bones, if the usage of

• Mustard, grated horseradish, and cornichons, for condiments

1. In a substantial stockpot or Dutch oven, combine red meat chuck, shank, instant ribs, oxtail, thyme, onion, garlic, celery, peppercorns, and bay leaf. High with ample cold water to appropriate duvet and season with a in actuality beneficiant pinch of salt.

2. Bring to a simmer, then lower warmth to gain a in actuality gentle simmer. Cook dinner, skimming every so frequently, except every cut of red meat is fork-gentle, on the least 2 hours and as a lot as 4 hours, reckoning on the cut and animal your red meat is from. If any part of red meat reaches tenderness sooner than the others, merely transfer it to a substantial heatproof bowl, ladle a runt quantity of broth on top, and duvet with plastic. High up the pot with water as wished to gain the total substances lined.

3. When the total red meat is executed, stress the broth, discarding thyme, onion, celery, garlic, and peppercorns, and bay leaf. Return the total cuts of red meat and broth to the pot.

4. Add potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones, if the usage of, to stockpot, making decided all are submerged within the broth with the red meat. Return to a gradual simmer and cook except the total vegetables are very gentle and marrows bones are fully warmed via to the center, about 30 minutes.

5. Wing any paunchy from the broth. Switch meats and vegetables to a platter, bathing with broth to gain moist. Season broth with salt. Abet broth as a soup, and the meats and vegetables because the principle path; the marrow bones might well maybe maybe be served with toasts (spread the marrow on the toasts and season with salt). Scamper extra salt on the desk for seasoning the meats, in conjunction with mustard, grated horseradish, and cornichons.

Special Equipment

Stockpot or Dutch oven

This Recipe Appears to be like In

• Pot-au-Feu: The Dish That Made Boiled Crimson meat a French Classic