Pot-au-Feu

🛒 Ingredients

• Beef Chuck Roast 500 g · 1000 kcal
• Beef Shank 500 g · 1000 kcal
• Beef Marrow Bone 200 g · 400 kcal
• Carrots 300 g · 123 kcal
• Leeks 300 g · 183 kcal
• Turnips 200 g · 56 kcal
• Potatoes 400 g · 308 kcal
• Onion 200 g · 80 kcal
• Garlic 20 g · 30 kcal
• Celery 100 g · 14 kcal
• Bay Leaves 2 g · 0 kcal
• Fresh Thyme Sprigs 5 g · 0 kcal
• Black Peppercorns 5 g · 0 kcal
• Cloves 2 g · 0 kcal

👨‍🍳 Instructions

1. In a large heavy-bottomed pot, sear the beef chuck roast and beef shank over medium-high heat until well-browned on all sides; remove beef and set aside.
2. Add chopped onions, celery, and garlic to the pot, sauté until softened, scraping up any browned bits from the bottom.
3. Return the beef to the pot, add the marrow bone, bay leaves, thyme, peppercorns, and cloves (stuck into a half onion if desired for easy removal).
4. Cover with cold water, bring to a gentle simmer, skimming off any foam or impurities that rise to the surface.
5. Reduce heat, cover partially, and simmer gently for 2 to 2.5 hours, or until the beef is very tender.
6. Add the carrots, leeks, and turnips to the pot. Continue to simmer for another 30-40 minutes.
7. Add the potatoes and cook for 20-30 minutes more, or until all vegetables are fork-tender.
8. Remove the marrow bone and beef cuts from the pot. Slice the beef against the grain and carefully remove the marrow from the bone to serve.
9. Season the broth generously with salt and pepper to taste. Serve the hot broth, meat, vegetables, and marrow together in deep bowls.