We’re starting this season by slowing down and paying attention. Whether that’s catching up with close friends, listening to an album played from beginning to end, or a pot slowly simmering on the stove, some things are better when you give them time.
Our October dinner box features pot-au-feu with Wagyu short ribs, cooked sous vide at a low temp for 72 hours. The long, slow cooking makes the beef incredibly tender while allowing it to remain pink inside. Each vegetable is cooked separately, making them great to savor on their own. The broth is no simple thing either. It’s made with extreme care that results in a gorgeous flavor, making the whole dish warm and comforting.
That being said, for this recipe, we’re simplifying it for you and returning to the traditional way of cooking pot-au-feu. It’s not that we don’t think you have the skill; it’s because 72 hours is a long time to wait to serve dinner. (If you want the method for cooking the short ribs, feel free to email us!)
We recommend using a few collagen-rich cuts, like short ribs, shanks, chuck, oxtail, or brisket. Because all the cuts are different, they’ll cook at different rates and will need to be removed when they’re tender so they don’t over-cook.
Pot-au-Feu
serves 6
Ingredients
2 lbs bone-in beef shank
2 lbs beef chuck, tied tightly with butcher's twine
2 lbs bone-in beef short ribs
1 yellow onion, halved
1 head garlic, halved
8-12 sprigs thyme
2 bay leaves
2 tsp black peppercorns
4-5 cloves
2-3 carrots, peeled and cut into obliques
6-8 Japanese turnips, scrubbed and halved
2-3 parsnips, peeled and cut into obliques
1 bunch chives, sliced
6 marrow bones, cut crosswise into 1 1/2-2" pieces, soaked in cold water overnight in the refrigerator
kosher salt, as needed
cracked black pepper, as needed
finishing salt like Maldon or Fleur de Sel
Equipment
large stockpot
small fine-meshed sieve or ladle, for skimming
large fine-meshed sieve or chinois
aluminum foil-lined sheet tray
Preparation
Pat the beef cuts dry and season generously with kosher salt. Refrigerate uncovered overnight, or at least one hour before cooking.
Stud the onion halves with the cloves.
Place the beef shank, beef chuck, and short ribs in a large stockpot with the thyme, onion, garlic, peppercorns, and bay leaf. Cover with cold water.
Bring the water up to a simmer, and lower the heat so to a very gentle simmer, skimming any impurities that rise to the surface. Cook until the beef is fork tender, about 2-4 hours, depending on the cut. As the beef becomes tender, transfer it to a bowl with enough broth to keep it moist, and cover to keep warm. Add more water to the pot as needed to keep the remaining beef submerged.
Once all the beef is tender, strain the broth through a fine-meshed strainer. Discard the spent aromatics, and return the beef to the pot. Continue skimming if needed for a clear broth.
Add the parsnips, carrots, and turnips to the pot. Return to a gentle simmer and cook until all the vegetables are tender.
Season the broth to taste with salt.
Meanwhile, preheat the oven to 400ºF.
Place the bone marrow on an aluminum foil-lined sheet tray. Season the marrow with salt. Roast for 8-12 minutes or until the marrow is soft and beginning to render. Remove the marrow bones from the oven, season with finishing salt, and sliced chives.
To serve individually: spoon some beef and vegetables into a bowl, nestle in the bone marrow, and pour the broth over the beef. Garnish with flaky salt, sliced chives, and a crack of black pepper.
To serve family style: spoon the beef and vegetables onto a platter. Ladle broth over the beef and vegetables to keep them moist. Arrange the marrow bones around the platter, and garnish with sliced chives, cracked black pepper, and flaky salt. Serve the broth in a pitcher table-side.
Questions about the recipes? Email britt@parisdiningclub.com
