Pot-au-feu

Name: Pot-au-feu (Boiled Beef and Vegetables)
Cook time: 3 h
Total time: 3 h
Yield: For 6
Cuisine: French
Ingredients: Beef shin 500 g; Beef short ribs 500 g; Oxtail 1; Green cabbage ½; Potatoes 6; Marrow bones 3; Leeks 3; Bouquet garni 1; Celery stalks 300 g; Turnips 6; Onions studded with 4 cloves 3; Carrots 6; Coarse salt; Cornichons

Boiled Beef and Vegetables

Preparation info

For
6

Difficulty
Easy
Ready in
3 hr

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Beef short ribs 500 g
Beef shin 500 g
Oxtail

Europe
France
Main course
Mediterranean
Gluten-free

Method

Tie up the pieces of meat with string so that they hold together during cooking. Cover them with a large quantity of water and bring to the boil, taking care to skim regularly.
Add the bouquet garni, onions and celery, and allow to cook for 2 hours. Then add the peeled carrots, turnips, leeks, cabbage and marrow bones. Season with coarse salt and cook for a fur