Braised Beef with Vegetables

🛒Ingredients (Grocery List)

  • 3 Leeks, white and light green parts only, halved crosswise

  • 3 Carrots, peeled and sliced 2 inches thick

  • 2 Turnips, peeled and quartered

  • 1 Celery rib, sliced 2 inches thick

  • 1 Onion stuck with 3 whole Cloves

  • 1 Garlic clove, crushed

  • 1 Bouquet Garni made with Parsley, Thyme, and Bay Leaf

  • 1 Beef Bone

  • Salt

  • 1 to 1 1/2 pounds Short Ribs

  • 1 Beef Marrow Bone

  • 6 or 8 Toasts

  • Sea Salt, Cornichons, and Dijon Mustard for serving

🍴Serves: 6 to 8

⏰Prep Time: 30 min

⏱️Cook Time: 3 hours 30 min


🥣Instructions

1. In a large pot, bring 3 quarts of Water to a boil with the Leeks, Carrots, Turnips, Celery, Onion, Garlic, Bouquet Garni, and Beef Bone. Season with Salt.

2. Add the Short Ribs and Beef Shin or Chuck Blade to the simmering broth, reduce the heat to low, and cook, skimming occasionally, for 1 hour and 30 minutes to 2 hours. Add the Marrow Bone and cook for 1 hour.

3. Using a slotted spoon, transfer the meat, Leeks, Carrots, Turnips and Celery to a warmed serving dish. Scoop out the Marrow and add to the dish.

4. Strain the broth. Add the Toasts to soup plates, ladle some of the Broth over them, and serve. Serve the Meats and Vegetables after the Broth, with the condiments (Sea Salt, Cornichons, and Mustard).


💡Tips

  • Three things are necessary to make a good Pot-au-Feu: Enough meat, half marbled with fat (Short Ribs) and half lean (Shin or Blade); an assortment of Vegetables; and long, slow cooking.

  • The Meat will taste better if you add it to simmering broth. However, the broth will taste better, if you add the Meat to cold water.

  • Instead of serving the broth with the Toasts, you might cook 6 or 8 tablespoons of Vermicelli in the simmering Broth.

  • Plug both sides of the Marrow Bone with Kosher Salt to help keep the Marrow in the Bone.