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Classic Pot-au-Feu

See full recipe on: Food & Wine



Ingredients

1 large onion, quartered
6 large leeks, white and pale green parts only, cut into 2 1/2-inch lengths
12 celery ribs, halved crosswise
6 medium carrots, peeled and halved crosswise
4 meaty beef shanks (about 3 pounds), 1 1/2 inches thick
One 3-pound beef rump roast or bottom round, tied
4 parsley sprigs
4 thyme sprigs
2 bay leaves
1 teaspoon whole black peppercorns
Kosher salt
Eight to ten 2-inch marrow bones (optional)
8 quarts water
6 medium parsnips, peeled and cut into 2-inch lengths
6 medium turnips, peeled and quartered
1 pound rutabagas, peeled and cut into eighths
1 1/2 pounds unpeeled small potatoes, about 1 1/2 inches, scrubbed
Freshly ground black pepper
Horseradish, whole-grain mustard and sour cream, for serving

Nutrition 6 servings

Per Serving % Daily Value
Calories 1,114
Fat 37g 58%
Carbs 86g 28%
Protein 105g 211%
Fiber 19g 76%
Cholesterol 258mg 86%
Sodium 4,755mg 198%
     
Fat
Carbs
Protein

Preparation







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