Ingredients
- beef Braise
- 1 medium rib celery , chopped medium
- 2 medium carrots , chopped medium
- 2 medium onions , chopped medium
- 2 teaspoons vegetable oil
- 1 beef chuck roast (about 3 pounds), preferably chuck-eye, tied according to illustration
- 3 pounds beef short ribs (about 5 large ribs), trimmed of excess fat and tied according to illustration
- 2 pounds beef shanks (each about 1 1/2 inches thick), tied according to illustration
- 5 quarts water
- 3 large bay leaves
- 1 teaspoon whole black peppercorns
- 5 whole cloves
- 1 large head garlic , outer papery skins removed and top third of head cut off and discarded
- 10 parsley stems
- 8 sprigs fresh thyme
- 1 tablespoon table salt
- vegetables
- 2 pounds small new red potatoes , scrubbed and halved if larger than 1 1/2 inches
- 2 tablespoons table salt
- 1 1/2 pounds carrots (about 7 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
- 1 1/2 pounds parsnips (4 to 5 medium), halved crosswise, thicker half quartered lengthwise, thinner half halved lengthwise
- 1 pound green beans , stem ends trimmed
- Garnishes and Condiments
- 1/4 cup chopped fresh parsley leaves
- 1 baguette , thickly sliced
- Dijon mustard or whole-grain mustard
- sea salt
- cornichons
- prepared horseradish
Description
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