Pot-au-Feu

Ingredients

• 1 kg beef shin, on the bone
• 800 g beef short rib
• 600 g oxtail, in sections
• 2 marrow bones, 8 cm each
• 4 litres cold water
• 20 g coarse sea salt
• 1 onion, halved and charred black on the cut face
• 4 cloves, pressed into the onion
• 4 carrots, halved lengthways
• 2 turnips, quartered
• 3 leeks, tied into a bundle
• 1 celery stalk
• a bouquet of parsley stalks, thyme and bay
• cornichons, Dijon mustard and coarse salt, to serve

Allergen screen

Found: celery · mustard

Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.

Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.

Method

1. Put the shin, short rib and oxtail in a tall pot, cover with the cold water, and bring it to 90C (195F) over a slow 40 minutes, lifting off the grey foam every few minutes until no more rises. 40 min
2. Add the charred onion with its cloves, the bouquet, celery and salt, and hold the pot at a shiver, one bubble every second or two, for 3 hours. It must never reach a boil. 180 min
3. Add the carrots and turnips and give them 45 minutes, adding the leeks and standing the marrow bones upright in the broth for the last 20 minutes so the marrow softens without sliding out. 45 min
4. Strain a ladleful of broth per person and serve it alone as a first course, then bring the meat, vegetables and bones to the table on a warm platter with cornichons, mustard and coarse salt.