Julia Child's Pot-Au-Feu may ruffle some French feathers

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.

Preheat the oven to 150°F.

Place 2 lbs of beef bones and 1.5 carrots and 1 onion roughly chopped in a roasting pan.

Brown the bones and vegetables in the oven for 30 to 40 minutes, frequently tossing and basting them with their own fats.

Prepare additional vegetables: one medium onion, one small onion (unpeeled), more carrots, and a large leek (sliced into four pieces and washed).

Prepare herbs: jab the onion pieces with 4 cloves, rinse cheesecloth, and gather 8 parsley sprigs, 2.5 sprigs of fresh thyme, and 2 bay leaves. Roughly chop 3 cloves of garlic (unpeeled).

Tie the herbs in cheesecloth to create a bouquet garni.

Transfer the browned bones and vegetables into the largest pot available, deglaze the roasting pan with water, and pour this into the pot.

Fill the pot with water until it covers all ingredients, then bring to a simmer for 5 minutes.

Skim the gray scum that rises to the surface, add about a tablespoon of salt, cover partially, and simmer for 8 hours or more, skimming fat and seasoning as necessary.

After simmering for about 15 hours, take around 4 cups of stock from the pot and set aside.

Prepare 5 lbs of boneless meat (or bone-in) for boiling, ensuring it is a cheap cut like shank, short ribs, or Chuck.

Tie the cuts of meat together with kitchen twine to create a bundle, ensuring they are secure but not too tight.

Remove some vegetables from the pot to make room for the meat and plunge the tied meat into the stock.

Tie the bundle around the pot handle for easy removal later, and simmer for around 3 hours, checking for tenderness.

Peel parsnips, cut them into manageable pieces, and quarter large turnips, discarding the root.

Prepare a bunch of carrots, cutting them into appropriate sizes.

Cooking Techniques

Equipment Needed

Spice Level: