Pot-au-feu

Ingredients

• Beef cuts (chuck, shank, clod, cheek, short ribs...) — 600 g
• Oxtail — 400 g
• Bouquet garni (parsley, bay leaf, thyme) — 1 pcs
• Onion — 2 pcs
• Garlic cloves — 2 pcs
• Coarse salt — 1 tbsp
• Peppercorns — 1 tsp
• Cloves — 4 pcs
• Allspice berries — 4 pcs
• Cayenne peppers (optional) — 4 pcs
• Leek greens (for the broth) — 2 pcs
• Celery stalks — 2 pcs
• Carrot (for the broth) — 1 pcs
• Turnip (for the broth) — 1 pcs
• Green cabbage — 0.25 pcs
• Turnips (vegetables) — 2 pcs
• Leek whites (vegetables) — 2 pcs
• Carrots (vegetables) — 3 pcs
• Onion (vegetables) — 1 pcs
• Whole mushrooms (optional)
• Water at room temperature

Steps

1. Place the beef cuts and oxtail in a large Dutch oven and cover with water at room temperature.
2. Add the bouquet garni, leek greens, onion, garlic cloves, coarse salt, peppercorns, cloves, allspice berries, and, if desired, cayenne peppers.
3. Bring to a boil, then reduce heat; let it simmer gently for about 3 hours, until the meat is tender.
4. Remove the cooked meat pieces and keep warm.
5. In the same broth, add the green cabbage, turnips, leek whites, carrots, the remaining celery stalk, and the onion reserved for the vegetables (and mushrooms if using), then continue cooking until the vegetables are tender.
6. Adjust the seasoning of the broth if necessary, then return the meat and serve hot: slice the meat and serve the vegetables and broth together.