Pot au Feu

Name: Pot au Feu (Boiled Beef Dinner)
Prep time: 4 h
Total time: 4 h
Yield: Serves 4
Cuisine: French
Ingredients: 100 grams (3½ ounces) celery, washed, peeled, and cut into 5-centimeter (2-inch) pieces; 50 grams (1¾ ounces) celery, mirepoix; 1 clove garlic; Strong-flavored mustard such as Dijon; 900 grams (2 pounds) beef knuckle and marrow bones; Cornichons; 200 grams (7 ounces) potatoes, cocotte; 200 grams (7 ounces) turnips, cocotte; Coarse salt and freshly ground pepper to taste; 100 grams (3½ ounces) carrots, mirepoix; 2 whole cloves; Bouquet garni; coarse sea salt; 200 grams (7 ounces) carrots, cocotte; Sauce Raifort (Horseradish Sauce); 1 large (1-pound) onion, with skin, cut in half crosswise (see Note); 2 kilograms (4½ pounds) beef short ribs; 100 grams (3½ ounces) leeks, white part only, washed and cut into 5-centimeter (2-inch) pieces; 100 grams (3½ ounces) leeks, mirepoix; 2.5 liters (2½ quarts) cold water

Boiled Beef Dinner

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr

Appears in

The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

About

Ingredients

For the marmite

1 large (1-pound) onion, with skin, cut in half crosswise (see Note)
2 whole cloves

Method

Prepare your mise en place.

Place the onion halves, cut side down, on a preheated flat top or in a cast iron skillet placed over medium–high heat. Sear for about 3 minutes or just until the onion flesh is nicely browned but not blackened.

Remove the onion from the heat and stick a clove into each half. Set aside.

Using a chef’s knife, trim the excess fat from the