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Pot-au-Feu

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Pot-au-Feu

Ingredients

  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 1 head of garlic, halved crosswise
  • 1 teaspoon whole black peppercorns
  • 2 fresh bay leaves (or 1 dried)
  • 2 pounds beef brisket
  • 3 4' pieces bone-in beef short ribs
  • 1 head of garlic, halved crosswise
  • 10 sprigs flat-leaf parsley
  • 10 sprigs thyme
  • 3 fresh bay leaves (or 1 dried)
  • 3 whole cloves
  • 1 teaspoon whole black peppercorns
  • 3 2'–3'-long marrow bones
  • 2 pounds oxtails
  • 2 pounds beef bones
  • 1 pound veal bones
  • 1 pound veal breast
  • 5 large carrots (about 1 lb.), peeled (2 chopped, 3 cut into 2' pieces)
  • 2 celery stalks, chopped
  • 1 onion, quartered
  • 1 1-lb. piece garlic sausage)
  • 2 rutabagas (about 1 lb.), peeled, cut into wedges
  • 1 small head of savoy cabbage (about 1 lb.), halved
  • 1 pound baby potatoes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh tarragon
  • 2 garlic cloves, minced
  • kosher salt and freshly ground black pepper
  • 1/4 cup crème fraîche
  • 2 tablespoons prepared white horseradish, drained
  • whole grain mustard
  • dijon mustard
  • toasted sliced country bread
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Published 2014-09-09 13:29:31 (2 years ago).

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