Pot au feu au boeuf wagyu japonais 🇯🇵

wagyu beef

💰Cheaper: chuck roast

Chuck roast provides a similar texture at a lower cost.

mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds flavor without the cost.

Cut wagyu beef into large chunks and season with salt and black pepper.

Heat a large pot over medium-high heat and sear the beef until browned on all sides, about 5-7 minutes.

Remove the beef and set aside. In the same pot, add chopped onions, leeks, carrots, and celery.

Sauté the vegetables until softened, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Return the beef to the pot and cover with water, about 8-10 cups.

Add thyme, bay leaves, black peppercorns, and salt to the pot.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender.

Skim off any foam or impurities that rise to the surface during cooking.

Add chopped potatoes and turnips to the pot and cook for an additional 30-40 minutes until vegetables are tender.

Taste and adjust seasoning as necessary.

Serve hot, garnished with fresh parsley and a side of mustard.

Cooking Techniques

Spice Level:

Allergens