Login to Save Like

Ingredients

Serves 8 with leftovers

• 3 pounds veal bones
• 3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
• 5 to 6 pounds brisket of beef
• 10 large leeks
• 2 large yellow onions, peeled and halved
• 2 medium carrots, scrubbed
• Salt
• 1 bunch fresh thyme
• 3 cloves garlic, peeled
• 1 teaspoon white peppercorns
• 1 teaspoon black peppercorns
• 4 whole cloves
• 20 fresh flat-leaf stems parsley
• 2 bay leaves
• 1 3 to 4-pound chicken
• 3/4 teaspoon freshly ground black pepper
• 10 beef-marrow bones, each 1-inch thick
• 2 celery hearts, quartered
• 16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
• 16 small red potatoes, (about 2 pounds)
• 1 pound haricots verts, (string beans can be substituted), stem ends trimmed
• 1 savoy cabbage, (about 2 pounds), quartered
• 8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
• 1 baguette
• 1/4 cup Dijon mustard
• 1 cup Kalamata olives
• 1 cup cornichons, (French gerkins)
• 1 four-ounce jar prepared white horseradish
• 2 teaspoons salt

Description

Pot-au-feu Requires More Attention Than Preparation. All The Cooking Times Are Approximate, So If Something Seems To Be Done Sooner Than The Recipe Indicates, Remove It And Set It Aside.

Martha Stewart