French 180 min

Pot-au-Feu

Name: Pot-au-Feu
Total time: 180 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 lbs beef short ribs; 1 lb beef chuck; 1 lb marrow bones; 4 large carrots, peeled and cut into chunks; 4 leeks, cleaned and tied in a bundle; 4 parsnips, peeled and cut into chunks; 1 small head green cabbage, quartered; 6 medium Yukon Gold potatoes; 4 stalks celery; 1 whole head garlic, halved crosswise; 1 bouquet garni; 1 white onion studded with 3 cloves; Coarse sea salt, Dijon mustard, cornichons, and horseradish for serving

comfort-foodhigh-proteingluten-free

Ingredientsfor 2

520

Cal

48g

Protein

32g

Carbs

22g

Fat

12 lbs beef short ribs
21 lb beef chuck
31 lb marrow bones
44 large carrots, peeled and cut into chunks
54 leeks, cleaned and tied in a bundle
64 parsnips, peeled and cut into chunks
71 small head green cabbage, quartered
86 medium Yukon Gold potatoes
94 stalks celery
101 whole head garlic, halved crosswise
111 bouquet garni
121 white onion studded with 3 cloves
13Coarse sea salt, Dijon mustard, cornichons, and horseradish for serving

Order ingredients on Instacart

Instructions

1
Place beef short ribs, chuck, and marrow bones in a very large pot. Cover with cold water and bring to a boil. Skim all the grey foam that rises to the surface for 10 minutes — this step produces a clear, elegant broth.
2
Add the onion studded with cloves, bouquet garni, celery, garlic, and a generous amount of coarse salt. Reduce to a very gentle simmer (just barely bubbling) and cook for 1½ hours.
3
Add carrots, parsnips, leeks, and potatoes. Continue to simmer gently for 30 minutes. Add cabbage and cook 15 more minutes until all vegetables are completely tender but not falling apart.
4
Remove the bouquet garni, onion, and marrow bones. To serve, ladle the clear golden broth into cups first as a first course. Then serve the meats and vegetables on a large platter with coarse salt, Dijon mustard, cornichons, and grated horseradish for condiments.