Pot-au-Feu

Ingredients

  1. 6 quarts water
  2. 6 pounds beef short ribs, cut into 2-inch pieces
  3. 1 onion stuck with 4 cloves
  4. 2 tablespoons tomato paste
  5. 3 thyme sprigs
  6. 10 whole peppercorns
  7. Kosher salt
  8. 1 small green cabbage (2 pounds), quartered lengthwise and cored
  9. 8 leeks, white and light green only
  10. 2 celery ribs, halved crosswise
  11. 8 carrots, halved crosswise
  12. 2 large turnips, peeled and quartered
  13. 8 large boiling potatoes, peeled
  14. Dijon mustard, cornichons and freshly ground pepper, for serving

Description

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