Pot-au-Feu

French · 210 min · Beef · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 3 lb beef short ribs
• 2 beef marrow bones
• 4 carrots
• 2 leeks
• 3 turnips
• 1 studded with cloves yellow onion
• 2 stalks celery
• 2 bay leaf
• 1 tsp black peppercorns
• 1 tbsp coarse salt

Method

1. Cover the beef and bones with cold water, bring to a boil, and skim off the foam that rises.
2. Add the clove-studded onion, bay leaves, peppercorns, and salt, then simmer gently for 2 hours.
3. Add the carrots, turnips, celery, and leeks and continue simmering for 45 minutes until everything is tender.
4. Lift out the meat and vegetables and keep them warm.
5. Strain the broth and serve it first as a course, followed by the sliced meat and vegetables with mustard and coarse salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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