Short Rib of Beef (Pot-au-Feu)
Source of Recipe
Brasserie, NYC
List of Ingredients
4 lbs. short rib of beef (with bone) cut into small strips ("flanken style")
1 lb. oxtail sliced 1 inch thick
1 lb. veal bones chopped
1 gallon water
8 yukon gold baby potatoes washed, peeled and cut in half
2 large leeks washed and cut into 2-inch slices white and light green part only
4 large turnips washed, peeled and quartered
2 large spanish onions washed, peeled and halved
3 large carrots washed, peeled and chopped in half
2 heads garlic
1 celery stick
10 juniper berries
4 cloves
2 bay leaves
1 sprig fresh thyme
1 tbs. sea salt
1/2 quart of white wine
1/2 bunch of carrots peeled and chopped into 2-inch slices
Recipe
It is important that the meat and vegetables be perfectly fresh. Trim the beef, veal and oxtails of most fat.
Place meat, bones, water and salt into a large saucepan.
Heat to a rolling boil, lower to a simmer and skim surface of any deposits.
Add spices and gently simmer for 90 minutes.
Add the potato, turnip and carrots to pot.
Simmer 30 minutes.
Add leeks, onions and celery.
Simmer for 30 additional minutes.
Serving Suggestions:
Carefully lift the meat followed by the vegetables from the pot. Place half the vegetables in a soup tureen. Center the meat in the middle of the tureen and arrange the remainder of the vegetables around the beef. Skim the fat from the remaining broth in the pot. Strain broth through a fine sieve and transfer to the tureen.
The following are often served as an accompaniment: gherkins, vinegar, pickles, dijon mustard, sea salt, piquant sauce, horseradish, crushed dried Juniper berries, or even sliced tomato!
Serves 4.
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