Classic Pot-au-Feu (French Boiled Beef and Vegetables) Recipe

Name: Classic Pot-au-Feu (French Boiled Beef and Vegetables) Recipe
Yield: 6 servings
Ingredients: Boneless Beef Chuck Roast; Beef Shank, Cross Cut, 2-3lb; Bone-In Beef Short Rib; Oxtail; Thyme Sprig; Yellow Onion; Garlic Head; Celery Stalk; Black Peppercorn; Dried Bay Leaf; Kosher Salt; Sea Salt; Baby Yukon Gold Potatoes; Fresh Leek; Carrot; Green Cabbage Head; Savoy Cabbage Head; Turnip; Parsnip; Marrow Bone; French Baguette; Mustard; Grated Horseradish Root; Jarred Cornichons

Serious Eats

Serves: 6 Save

Ingredients (20)

2 3/4 pounds (1.25kg) boneless beef chuck, tied into a tight cylinder
2 pounds (.9kg) cross-cut beef shank
1 3/4 pounds (.8kg) bone-in beef short ribs
12 ounces (340g) oxtail
10 sprigs fresh thyme
1 whole yellow onion, halved and stuck with 4 cloves in total
1 small head garlic, papery skin left on and head cut in half crosswise
1 rib celery
15 whole black peppercorns
1 bay leaf
Kosher or sea salt
5 small Yukon gold potatoes (1 1/2 pounds/680g total), pierced all over with a fork
2 medium leeks (1 pound/450g total), trimmed of root end and darkest green top and washed very well
5 medium carrots (10 ounces/280g total), peeled or scrubbed
1/4 head green or Savoy cabbage
1 medium (4-ounce/115g) turnip, peeled and quartered
1 medium (5-ounce/140g) parsnip, peeled and quartered lengthwise
1 pound (450g) beef marrow bones (about 3), optional
Toast for the marrow bones, if using
Mustard, grated horseradish, and cornichons, for condiments