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For her pot-au-feu, Josette Riondato uses a single piece of braising beef, then slices it for serving. We can't get the same cut here, but short ribs work beautifully. Affordable Meat Recipes

November 1999

Gallery

Credit: © Petrina Tinslay

Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Boil the water in a large pot. Add the beef and return to a boil; skim. Add the onion, tomato paste, thyme and peppercorns. Season with salt and simmer over low heat for 3 hours, skimming.

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  • Cook the cabbage in boiling salted water for 5 minutes; drain. Tie the leeks and celery into a bundle with string. Add the cabbage, leek and celery bundle, carrots and turnips to the beef and simmer over moderately low heat for 30 minutes.

  • Cook the potatoes in boiling salted water until tender, about 20 minutes; drain. Add the potatoes to the beef and cook until all the vegetables and the meat are tender, about 20 minutes longer.

  • Skim the broth. Remove the leek bundle from the pot and discard the string. Spoon the meat and vegetables into soup plates, ladle a little of the broth over them and serve. Pass the mustard, cornichons, salt and pepper separately.

Suggested Pairing

A Médoc has the youthful flavors of Merlot plus the tannic structure and body to match the boiled beef.

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