Pot-Au-Feu

This recipe is for a hearty and delicious dish called Pot-Au-Feu, a traditional French beef stew. It consists of tender meats, flavorful vegetables, and a rich broth. The dish is prepared by brining the meats, creating a bouquet garni with herbs and spices, and simmering everything together to create a comforting and satisfying meal. It is served with various sauces and garnishes, along with toasted country bread. Follow the step-by-step instructions below to make this classic French Pot-Au-Feu.

INGREDIENTS:

• Brine
  • 1/4 cup sugar
  • 1/2 cup kosher salt
  • 1 teaspoon whole black peppercorns
  • 1 head of garlic, halved crosswise
  • 2 pounds beef brisket
  • 2 fresh bay leaves (or 1 dried)
  • 3 4′ pieces bone-in beef short ribs

• Bouquet Garni, Meats, and Vegetables
  • 10 sprigs flat-leaf parsley
  • 1 head of garlic, halved crosswise
  • 3 fresh bay leaves (or 1 dried)
  • 10 sprigs thyme
  • 1 teaspoon whole black peppercorns
  • 3 whole cloves
  • 2 pounds oxtails
  • 3 2’–3′-long marrow bones
  • 1 pound veal bones
  • 2 pounds beef bones
  • 5 large carrots (about 1 lb.), peeled (2 chopped, 3 cut into 2′ pieces)
  • 1 pound veal breast
  • 1 onion, quartered
  • 2 celery stalks, chopped
  • 2 rutabagas (about 1 lb.), peeled, cut into wedges
  • 1 1-lb. piece garlic sausage
  • 1 pound baby potatoes
  • 1 small head of savoy cabbage (about 1 lb.), halved

• Sauces and Garnishes
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped fresh tarragon
  • 1/4 cup finely chopped fresh chives
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 tablespoons prepared white horseradish, drained
  • 1/4 cup crème fraîche
  • Dijon mustard
  • Whole grain mustard
  • Toasted sliced country bread

INSTRUCTIONS:

• Brine
  1. Bring the first 5 ingredients and 8 cups of water to a simmer in a medium saucepan over medium heat, stirring until the sugar and salt dissolve.
  2. Remove from heat and let the mixture cool to room temperature.
  3. Place the brisket and short ribs in a large baking dish.
  4. Pour the brine over the meat, ensuring it is completely covered.
  5. Cover the dish and refrigerate for at least 8 hours or overnight.
  6. Remove the meat from the brine, rinse, and set aside.

• Bouquet Garni, Meats, and Vegetables
  1. Place the first 6 ingredients in the center of a triple layer of cheesecloth.
  2. Gather up the edges and tie with kitchen twine to form a bundle for the bouquet garni.
  3. Wrap the marrow bones in cheesecloth and tie them into a bundle with twine.
  4. If desired, tie the oxtails with twine around the circumference to keep the meat from falling off the bones.
  5. In a very large heavy pot, place the brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion.
  6. Add enough water to cover the meat (about 7 quarts).
  7. Bring to a boil, skimming off any scum and fat that rise to the surface.
  8. Reduce the heat and simmer, skimming occasionally, until the short ribs are tender, approximately 2-2 1/2 hours.
  9. Transfer the short ribs to a 13x9x2″ baking dish.
  10. Add 4 cups of broth from the pot and tent with foil to keep the meat warm and moist.
  11. Add the sausage to the pot and continue simmering until the sausage is cooked through and the remaining meats are tender, about 30 minutes longer.
  12. Transfer the sausage, brisket, oxtails, and marrow bones to the dish with the short ribs.
  13. Place a large strainer over another large pot and strain the broth, discarding the remaining meats, bones, and other solids in the strainer. You should have approximately 10 cups of broth.
  14. Return the broth to a boil and add the rutabagas, cabbage, potatoes, and 2″ pieces of carrots.
  15. Simmer until the vegetables are tender but not mushy, about 30 minutes.

• Sauces and Garnishes
  1. In a small bowl, mix the first 5 ingredients to make salsa verde.
  2. Season with salt and pepper and set aside.
  3. Stir the crème fraîche and horseradish in another small bowl and season with salt.
  4. Transfer the cooked vegetables to a platter.
  5. Thinly slice the brisket against the grain and cut the sausage into 2″ pieces.
  6. Return all the meats to the baking dish.
  7. Season the broth in the pot to taste with salt and pepper and divide among bowls. Reserve the broth from the meats for another use.
  8. Serve the meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside.
  9. Serve with toasted country bread.