Pot-au-feu

[annecros]

Pot-au-feu

Serves 8 as Main Dish.

Adapted from Anthony Bourdain's Recipe from "Anthony Bourdain's Les Halles Cookbook"

• 8 Beef Marrow Bones, Sliced 3/4 inches long
  
• 1 lb Beef Shoulder Roast
  
• 6 Beef Short Ribs
  
• 1 lb Veal Shoulder, or Whole Veal Shank
  
• 8 Whole Cloves
  
• 2 Onions, cut in half
  
• 6 Leeks, White Part Only
  
• 3 Small Turnips, Quartered
  
• 3 Parsnips, Cut into 4 inch lengths
  
• 3 Carrots, Cut into 4 inch lengths
  
• 1 bouquet garni
  
• 2 T Salt
  

Bundle marrow bones in cheesecloth. Bring about a gallon of salted water to a boil. Add all the meat at once, as soon as it returns to a boil, set the meat aside, and discard the blanching water. Wash the pot, rinse the meat. Make a bouquet garni bundle with fresh parsley, fresh thyme and a bay leaf. Return meat to the pot, cover with salted water, and toss in the bouquet garni. Bring pot to a very gentle simmer, simmer meat for one hour, skimming foam as needed. While meat is simmering, cut vegetables, and in each onion half insert two cloves. Add vegetables, and simmer an additional two hours, continuing to skim as needed. Remove vegetables gently as they test done with a knife point. Remove meat as it becomes tender. Finally strain broth through a cheesecloth lined strainer.

Keywords: Main Dish, Intermediate, Beef

( RG2028 )