Pot Au Feu Recipe | Yummly

Pot au Feu

MARTHA STEWART
29Ingredients
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Ingredients

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  • 3 pounds veal bones
  • 4 pounds beef short ribs (trimmed of fat and cut into 5 1/2-by-3-inch pieces)
  • 6 pounds brisket (beef)
  • 10 leeks (large)
  • 2 yellow onions (large, peeled and halved)
  • 2 carrots (medium, scrubbed)
  • salt
  • 1 bunch fresh thyme
  • 3 cloves garlic (peeled)
  • 1 teaspoon white peppercorns
  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 20 parsley (fresh flat-leaf stems)
  • 2 bay leaves
  • 4 pounds chicken
  • 3/4 teaspoon ground black pepper (freshly)
  • 10 marrow bones (beef-, 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 turnips (baby, 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)
  • 5 ounces horseradish (jar prepared white)
  • 2 teaspoons salt
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