Today is my son 19th birthday, he asked me to make his favorite "Pot-Au-Feu" for dinner. I happily made it, since it is a pretty easy to make and you only need one pots or pans. So, less clean-up after cooking. And for dessert, he asked for Black Forest Gateau. Of course I made that too!
3 pounds beef shanks with marrowbone
2 pounds beef chuck
3 pounds beef short ribs
4 celery stalks, cut into large pieces
4 carrots, peel, cut into large pieces
4 small turnips, peel and cut in half
½ onion, peeled
2 leeks, cleaned and cut into large pieces
Bouquet garni (parsley, thyme, bay leave)
1 tsp whole peppercorn
- Arrange the meat, halfed onion, and the bouquet garni in a large pot, add water to cover the meat. Simmer gently, uncover for 3½ to 4½ hours until the meat are tender. Do not let the broth to become a boil, or you will not have a clear broth.
- Skim the fat and the foam that float to the surface from time to time, you might also need to add hot water during the cooking to make sure that there is enough broth to cover the meat.
- Add the vegetable 1½ hours before the meat is being done. Taste and adjust seasoning. Discard the bouquet garni. Transfer the meat, including the bone marrow and the vegetable into a large serving platter.
- Serve the broth in a separate bowl.
I serve this delicious simple boil meat with crusty bread, boil fingerling potatoes, mustard, sea salt, and cornichons.