French for “pot on fire”, pot-au-feu is made by simmering an assortment of meats in water or broth. We recommend tying the leek halves with twine so they don’t fall apart. Dijon mustard rounds out the flavors of the finished dish, and the cornichons (small pickles) are a traditional accompaniment.
INGREDIENTS:
1 large onion, halved
2 whole cloves
7 thyme sprigs
1 bunch fresh parsley stems
1 bay leafs
10 cups low-sodium beef broth
8 cups cold water
4 pounds beef shank, trimmed
2 pounds beef short ribs, trimmed
1 (2 pound) boneless chuck roast, trimmed
6 leeks, trimmed and halved
4 celery roots, halved lengthwise and cut into 2 inch pieces
2 large turnips, peeled and each cut into 6 wedges (about 1 pound)
1 tsp kosher salt
¼ cup dijon mustard
13 cornichons
DIRECTIONS:
1. Stud onion halves with cloves
2. Place thyme, parley, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
3. Place onion halves, cheesecloth bag, beef broth, and next 4 ingredients in an 8 quart stockpot; bring to boil. Reduce heat, and simmer, uncovered, 3 ½ hours.
4. Tie twine around leek halves to secure. Add leek halves, celery root, and turnips to pan; simmer 1 ½ hours or until vegetables and meat are tender. Strain mixture through cheesecloth-lined colander into a large bowl. Remove twine from leeks. Discard twine, onion, and cheesecloth bag. Place 2 large zip-top plastic bags inside 2 large bowls. Carefully pour stock mixture into bags; let stand 10 minutes (fat will rise to top). Seal bags. Working with 1 bag at a time, carefully snip off 1 bottom corner of each bag. Drain stock mixture into pan, stopping before fat layer reaches opening; discard fat. Stir in salt.
5. Shred roast with 2 forks. Remove meat from shrank and rib bones; discard bones, fat, and gristle. Add meat to stock mixture. Serve with mustard and cornichons.
Yield: 12 servings (serving size: about ¾ cup stock mixture, about 3 ½ oz meat, about 3 celery root pieces, 1 leek half, 1 turnip wedge, 1 tsp mustard, and 1 cornichon)
