Classic Pot-au-Feu (French Boiled Beef and Vegetables) Recipe

Serves: 6 Save

Ingredients (20)

  • 2 3/4 pounds (1.25kg) boneless beef chuck, tied into a tight cylinder
  • 2 pounds (.9kg) cross-cut beef shank
  • 1 3/4 pounds (.8kg) bone-in beef short ribs
  • 12 ounces (340g) oxtail
  • 10 sprigs fresh thyme
  • 1 whole yellow onion, halved and stuck with 4 cloves in total
  • 1 small head garlic, papery skin left on and head cut in half crosswise
  • 1 rib celery
  • 15 whole black peppercorns
  • 1 bay leaf
  • Kosher or sea salt
  • 5 small Yukon gold potatoes (1 1/2 pounds/680g total), pierced all over with a fork
  • 2 medium leeks (1 pound/450g total), trimmed of root end and darkest green top and washed very well
  • 5 medium carrots (10 ounces/280g total), peeled or scrubbed
  • 1/4 head green or Savoy cabbage
  • 1 medium (4-ounce/115g) turnip, peeled and quartered
  • 1 medium (5-ounce/140g) parsnip, peeled and quartered lengthwise
  • 1 pound (450g) beef marrow bones (about 3), optional
  • Toast for the marrow bones, if using
  • Mustard, grated horseradish, and cornichons, for condiments

Directions

Learn how to make this recipe at Serious Eats

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