Pot-au-Feu (French Beef Stew)

Ingredients

• 1500 gBeef
• 600 gBeef rib
• 250 gBeef bone
• 5000 mlWater
• 30 gSalt
• 4 pcsPeppercorn
• 320 gCarrot
• 300 gTurnip
• 240 gLeek
• 150 gParsnip
• 150 gOnion
• 200 gLettuce
• 30 gCelery
• 10 gChervil
• 1 pcsBay leaf
• 5 gGarlic
• 300 gSavoy cabbage

Instructions

1. 1

   Preparation

   • Tie the beef pieces (pointe de culotte and short ribs) with kitchen twine so they keep their shape.
   • Roast the onion until brown and stud with 2 cloves.
   • Blanch half a small savoy cabbage 8–10 minutes, refresh in cold water and tie it up.
   • Peel and wash all vegetables; cut into large pieces. Prepare a bouquet garni (celery stalk, chervil, bay leaf, garlic) and tie together.
2. 2

   Start and first boil

   • Place meat, bones, cold water (5 l) and salt (30 g) in a large pot.
   • Bring to the first boil over high heat and skim carefully.
   • Add a small glass of cold water, bring to boil again and skim a second time.
   • Move the pot to a lower heat, cover three quarters and let simmer gently.
3. 3

   Add vegetables and long simmer

   • After about 45 minutes of gentle simmering, add all prepared vegetables and the bouquet garni.
   • Continue cooking at low heat for 3 to 3½ hours until meat is tender and richly flavored.
   • Remove meat before serving, slice and serve with the vegetables and broth. Adjust seasoning to taste.