How to Make Michelin Star Stew at Home: The French Laundry 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.

Start by making the marinade with red wine and a bouquet garni (thyme, parsley, bay leaf).

Add white onion, carrots, and leeks to the marinade and bring to a simmer.

Cool the marinade and marinate short ribs for 12 hours.

Remove the short ribs from the marinade and pat them dry.

Strain the red wine marinade and reserve the vegetables.

Season the short ribs with salt, pepper, and all-purpose flour.

Caramelize the short ribs in a pot until browned on all sides.

Remove the short ribs and discard excess oil from the pot.

Add marinated vegetables to the pot and caramelize them, scraping the fond from the bottom.

Pour the strained red wine into a casserole dish or Dutch oven.

Prepare a cartouche (parchment paper lid) to cover the pot.

Preheat the oven to 275°F.

Place the cartouche over the pot and braise the short ribs in the oven for 4 to 5 hours.

Extract bone marrow from the bones by soaking in cold water or hot water for 2-3 minutes.

Soak the extracted marrow in cold water overnight, changing the water every 6 to 12 hours.

Prepare vegetables by cutting them into obliques for even cooking.

Boil salted water for blanching the vegetables.

Blanch the vegetables and prepare an ice bath to shock them after blanching.

Strain the excess liquid from the Dutch oven to obtain beef stock.

Reserve some beef stock for reduction and clarify the rest for a beef jus.

Sauté the bone marrow in a pan with a little oil, salt, and flour until crispy.

Reheat the vegetables in the simmering beef stock.

Plate the dish with short ribs, vegetables, and seasoned bone marrow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary