Homemade Pot au Feu

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrition and a different flavor profile.

beef shank

🥗Healthier: chicken thighs

💰Cheaper: chicken legs

Chicken thighs provide a similar texture at a lower cost.

turnips

🥗Healthier: rutabagas

💰Cheaper: carrots

Carrots are more readily available and can substitute well.

Cut an onion in half; char one half under the broiler and stick two cloves into the other half.

Add 14 cups of stock to a large pot.

Add celery, bouquet garni, four peppercorns, and a tablespoon of salt to the pot.

Add all the raw beef and lamb to the pot, excluding the duck confit.

Add a whole head of garlic and the charred onion to the pot.

Bring the mixture to a boil, then reduce to a simmer, removing any scum that rises to the surface.

Let the broth cook for three hours.

Prepare the vegetables: peel turnips, potatoes, and baby carrots; clean the ends of the green beans; and wrap leeks in cheesecloth and tie closed.

Get the pork broth boiling and the beef broth boiling.

Drop the potatoes into the pork broth and cook until tender.

In the beef broth, add leeks, turnips, and carrots; cook until tender, checking the carrots with a knife for doneness.

Remove the potatoes, turnips, and leeks from the beef broth when done.

Cook the cabbage in the pork broth while removing the other vegetables from the beef broth.

Grate horseradish finely and mix with breadcrumbs and cream in a food processor until creamy.

Add a tablespoon of sugar, horseradish, salt, pepper, apple cider vinegar, and Dijon mustard to the mixture; puree until smooth.

Arrange the vegetables around the pot au feu and serve the broth with baguettes and bone marrow or buttered toast.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary