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Pot-Au-Feu


Pot-Au-Feu Recipe

Ingredients:
  • 1/2 cup kosher salt
  • 1/4 cup sugar
  • 1 head of garlic, halved crosswise
  • 1 teaspoon whole black peppercorns
  • 2 fresh bay leaves (or 1 dried)
  • 2 pound beef brisket
  • 3 4" pieces bone-in beef short ribs
  • 1 head of garlic, halved crosswise
  • 10 sprigs flat-leaf parsley
  • 10 sprigs thyme
  • 3 fresh bay leaves (or 1 dried)
  • 3 whole cloves
  • 1 teaspoon whole black peppercorns
  • 3 2"3" long marrow bones
  • 2 pounds oxtails
  • 2 pounds beef bones
  • 1 pound veal bones
  • 1 pound veal breast
  • 5 large carrots (about 1 pound), peeled (2 chopped, 3 cut into 2" pieces)
  • 2 celery stalks, chopped
  • 1 onion, quartered
  • 1 1-pound piece garlic sausage
  • 2 rutabagas (about 1 pound), peeled, cut into wedges
  • 1 small head of savoy cabbage (about 1 pound), halved
  • 1 pound baby potatoes
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh tarragon
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 1/4 cup crme frache
  • 2 tablespoons prepared white horseradish, drained
  • Whole grain mustard
  • Dijon mustard
  • Toasted sliced country bread
  • Cheesecloth
Directions:
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