Classic Pot-Au-Feu Recipe

Ingredients For Classic Pot-Au-Feu Recipe

• 2.75 pound Boneless beef chuck, tied into a tight cylinder
• 2 pound Cross cut beef shank
• 1.75 pound Bone in beef short ribs
• 12 ounce Oxtail
• 10 sprig 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 1/2 crosswise
• 1 Rib celery
• 15 Whole black peppercorns
• 1 Bay leaf
• Kosher or sea salt
• 5 Small yukon gold potatoes, pierced all over with a fork
• 2 Medium leeks, trimmed of root end and darkest green top and washed very well
• 5 Medium carrots, peeled or scrubbed
• 0.25 Head green or savoy cabbage
• 1 Medium turnip, peeled and quartered
• 1 Medium parsnip, peeled and quartered lengthwise
• 1 pound Beef marrow bones, optional
• Toast for the marrow bones, if using