Serving size: Serves 8
Cuisine type: French
Cooking time: More than 1 hour
Special options: Heart friendly, Kid friendly, Low Carb
Course: Lunch, Main
Favourite flavours: Beef, Saucy

Pot-au-feu

From the May 2006 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

1kg beef short ribs
1kg chuck roast, in one piece
1 clove
2 large onions, peeled
4 leeks, whites and greens separate, rinsed
750g beef marrow bones, in 5cm pieces
4 carrots, peeled, halved if large
4 parsnips, peeled, halved if large
4 stalks celery, cut into 8cm pieces
500g waxy potatoes, halved if large
1 small cabbage (750g), quartered through the core
coarse salt and Dijon mustard

Bouquet garni
1 bay leaf
small handful flat-leaf parsley
2 fresh thyme sprigs
12 peppercorns
¼ teaspoon fennel seeds

METHOD

To make bouquet garni, place all ingredients on a square of double thickness cheesecloth. Wrap into bundle and tie with kitchen string. Set aside.

Tie beef ribs together, then tie chuck roast into a neat shape. Place in a large pot which fits the meat snugly. Cover with water and bring to a simmer over moderate heat (do not boil). Skim foam off several times. Season with about 3 teaspoons salt.

Stick clove into one onion, then add both onions to the pan, with bouquet garni and green parts of the leeks. Simmer gently for 2 hours, skimming occasionally. Add marrow bones, simmer for another 30 minutes.

Place carrots, parsnips, celery, potatoes and white parts of the leeks in a pot, cover with water and a pinch of salt, then cover with a lid. Bring to the boil and cook for 20 minutes; remove the celery, potatoes and leeks to a platter and keep warm. Cook carrots and parsnips a further 10-20 minutes until tender. Keep warm.

Meanwhile, place cabbage in another large pot, cover with cold water and pinch of salt. Put lid on, boil 15 minutes. Keep warm.

Remove string from meats, cut into large pieces. Arrange on heated platter. Discard onions, bouquet garni and green parts of leek. Add marrow bones to platter. Add several ladlefuls of the meat broth and the vegetable broth.