Pot-Au-Feu (French Simmered Beef And Vegetables)

Ingredients

• Hide ingredients for 4 quarts water, Brown Beef Stock, Poultry Stock, or a combination 1 4 quarts water, Brown Beef Stock, Poultry Stock, or a combination (opens in new tab) 4 quarts water, Brown Beef Stock, Poultry Stock, or a combination
  • 5 pounds meaty beef bones
  • 2 medium unpeeled onions, quartered
  • 2 carrots, cut into 2-inch pieces
  • 2 celery ribs, cut into 2-inch pieces
  • 2 cups water or 1 cup white wine
  • 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
  • 3 or 4 sprigs parsley
  • 2 or 3 sprigs thyme
  • 1 bay leaf
  • ¼ teaspoon white or black peppercorns
  • (2 whole cloves)
  • Cold water to cover

  Sub-recipe steps

  1. Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes: 5 pounds meaty beef bones
  2. Add: 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces
  3. Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add: 2 cups water or 1 cup white wine
  4. Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add: 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves)
  5. Add: Cold water to cover
  6. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
• 4 pounds beef chuck roast or brisket, rolled if necessary and tightly tied
• (1 ½ pounds marrow bones, oxtails, or beef neck bones)
• 2 onions, each stuck with 2 whole cloves
• 2 carrots, chopped
• 2 celery ribs, chopped
• 4 chicken legs, separated at the joint into thighs and drumsticks, skin removed
• (1 pound smoked sausages)
• 4 carrots, cut into 3-inch pieces
• 4 leeks, halved lengthwise and well cleaned
• 2 turnips, peeled and cut into 1-inch-thick wedges
• 3 celery ribs, cut into 3-inch pieces
• 1 small head cabbage, cut into 1-inch-thick wedges
• 4 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• Salt and black pepper
• Dijon mustard
• Flaky sea salt
• Cornichons
• Toasted baguette slices