Description
Hearty beef and root vegetable stew, simmered to perfection. Serve with crusty bread and mustard for a classic French meal.
Ingredients
Units
Scale
- 1 head of garlic, halved crosswise
- 2 bay leaves
- 10 sprigs of parsley
- 10 sprigs of thyme
- 3 whole cloves
- 1 tsp whole black peppercorns
- 1 lbs (454 g) beef brisket
- 6 pieces of oxtail
- 6 pieces of beef short ribs
- 1 beef shank
- 3 pieces of marrow bones
- 4 links of Polish kielbasa sausages
- 2 white onions, peeled and halved
- 5 large carrots, peeled and cut into 2-inch pieces
- 2 celery stalks, chopped
- 1 small head of savoy cabbage, halved
- 1 lbs (454 g) baby potatoes
- Country bread, warmed or toasted
- Salted butter, at room temperature
- Strong mustard or horseradish mixed with sour cream
Instructions
Prepare the Bouquet Garni
- Wrap the garlic, bay leaves, parsley sprigs, thyme sprigs, cloves, and black peppercorns in cheesecloth and securely tie the cheesecloth using kitchen twine.
Begin the Soup
- In a large stockpot, combine the bouquet garni, brisket, oxtail, short ribs, shank, marrow bones, onions, carrots, and celery; cover with water; bring to a boil; skim off any scum; reduce heat to a simmer; cover and simmer for 2.5 to 3 hours, checking occasionally for tenderness.
Add Remaining Ingredients
- Add the kielbasa sausages, cabbage, and baby potatoes; simmer for an additional 30 minutes to 1 hour, until vegetables are tender.
Serving
- Transfer the meats and vegetables to a separate tray or platter; cut into smaller portions or serve whole; taste and adjust broth seasoning with salt and pepper; ladle broth into bowls; serve with warmed country bread, room temperature salted butter, and either strong mustard or a creamy horseradish mixture.
Notes
- For deeper flavor, sear the beef before adding it to the pot.
- Leftover Pot au Feu broth can be stored in the refrigerator for up to 5 days and used as a base for other soups or stews.
- Feel free to substitute other hearty root vegetables like parsnips or turnips for some of the carrots or potatoes.
- Prep Time: 20 minutes
- Cook Time: 210 minutes
- Category: Soup
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 0.5g
- Carbohydrates: 40
- Fiber: 10
- Protein: 40
- Cholesterol: 150