Pot-au-Feu
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
French · 210 min · Beef · gluten-free, dairy-free, low-carb, high-protein
410 cal
38g protein
24g carbs
18g fat
per serving · estimated
Ingredients
- 1 lb beef short ribs
- 1 beef marrow bones
- 2 carrots
- 1 leeks
- 1 turnips
- 1 studded with cloves yellow onion
- 1 stalks celery
- 1 bay leaf
- 1/4 tsp black peppercorns
- 1/4 tbsp coarse salt
Method (tap to check — screen stays awake)
- Cover the beef and bones with cold water, bring to a boil, and skim off the foam that rises.
- Add the clove-studded onion, bay leaves, peppercorns, and salt, then simmer gently for 2 hours.
- Add the carrots, turnips, celery, and leeks and continue simmering for 45 minutes until everything is tender.
- Lift out the meat and vegetables and keep them warm.
- Strain the broth and serve it first as a course, followed by the sliced meat and vegetables with mustard and coarse salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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