Pot-au-Feu à l’Alsacienne

Name: Pot-au-Feu à l’Alsacienne
Yield: Serves 6
Cuisine: French
Ingredients: Sachet d’épice (8 sprigs parsley, 5 sprigs chervil, 8 sprigs thyme, and 2 bay leaves, tied together in cheesecloth); 1 small green cabbage; 2 medium turnips, peeled; Horseradish Sauce; Freshly grated nutmeg; 1 large leek, white and pale green parts only, cut into 2-inch (5 cm) pieces, halved lengthwise and washed well; 6 slices country bread or baguette, toasted or grilled; 3 large (3-inch/7.5 cm) marrow bones; 2 large carrots; 2 tablespoons roughly chopped celery leaves; 3 tablespoons salt, plus more to taste; 2 pounds (900 g) beef shoulder or top round; 30 grinds pepper, or to taste; 8 meaty short ribs on the bone (3 to 3½ pounds/1.5 kg); 2 cloves garlic, peeled and halved; 1 onion pique (see Note); 18 cooked Bone Marrow Quenelles (optional); 1 small celery root, peeled; 2 cloves garlic, peeled; 2 tablespoons coarse salt; 2 tablespoons chopped parsley; 1 onion brûlée (see Note)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

Pot-au-feu can be a weeknight meal, a Sunday feast, or even a celebration. Like Choucroute Garnie, it’s a shared meal, with everyone tailoring their plate to their own tastes. Except the marrow—almost everyone fights over this delicacy. Part of the greatness of a pot-au-feu is that it uses rudimentary ingredients, tough meats, root vegetables, and water to create a deeply nourishing meal for many.

Serving this dish is almost ritualistic, and in the

Ingredients

Europe
France
Alsace
Main course
Mediterranean

Ingredients

Method