Pot-au-Feu

Name: Pot-au-Feu
Cuisine: french
Ingredients: 1.5 kg beef chuck, bone-in; 500 g beef marrow bones; 2 large onions, halved; 2 carrots, peeled and cut into 5 cm pieces; 2 leeks, white part only, cleaned and sliced; 2 celery stalks, cut into chunks; 2 turnips, peeled and quartered; 4 potatoes, scrubbed; 1 bouquet garni (thyme, bay leaf, parsley); 10 whole black peppercorns; 2 tsp salt (adjust to taste); 3 L cold water

MBG-eligible

Ingredients

1.5 kg beef chuck, bone-in
500 g beef marrow bones
2 large onions, halved
2 carrots, peeled and cut into 5 cm pieces
2 leeks, white part only, cleaned and sliced
2 celery stalks, cut into chunks
2 turnips, peeled and quartered
4 potatoes, scrubbed
1 bouquet garni (thyme, bay leaf, parsley)
10 whole black peppercorns
2 tsp salt (adjust to taste)
3 L cold water

Instructions

11. Place the beef chuck and marrow bones in a large stockpot and cover with cold water.
22. Bring to a gentle simmer, skim off any foam that rises to keep the broth clear.
33. Add the onions, carrots, leeks, celery, turnips, bouquet garni, peppercorns, and salt; reduce heat to low and simmer uncovered for 2 hours.
44. After 2 hours, add the potatoes and continue simmering for another 30 minutes until all vegetables are tender.
55. Remove the meat and vegetables with a slotted spoon; slice the beef against the grain.
66. Strain the broth through a fine sieve, discarding solids, and keep warm.
77. Arrange sliced beef and vegetables on a serving platter, garnish with fresh parsley if desired.
88. Serve the hot broth in bowls alongside the meat and vegetables, optionally with coarse mustard and cornichons.

Source: llm-generated