Name: Pot-Au-Feu
Yield: Makes 8 servings
Ingredients: 1/2 cup kosher salt; 1/4 cup sugar; 1 head of garlic, halved crosswise; 1 teaspoon whole black peppercorns; 2 fresh bay leaves (or 1 dried); 2 pound beef brisket; 3 4" pieces bone-in beef short ribs; 1 head of garlic, halved crosswise; 10 sprigs flat-leaf parsley; 10 sprigs thyme; 3 fresh bay leaves (or 1 dried); 3 whole cloves; 1 teaspoon whole black peppercorns; 3 2"-3" long marrow bones; 2 pounds oxtails; 2 pounds beef bones; 1 pound veal bones; 1 pound veal breast; 5 large carrots (about 1 pound), peeled (2 chopped, 3 cut into 2" pieces); 2 celery stalks, chopped; 1 onion, quartered; 1 1-pound piece garlic sausage; 2 rutabagas (about 1 pound), peeled, cut into wedges; 1 small head of savoy cabbage (about 1 pound), halved; 1 pound baby potatoes; 1/2 cup extra-virgin olive oil; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped fresh chives; 1/4 cup finely chopped fresh tarragon; 2 garlic cloves, minced

Pot-Au-FeuJason Lowe

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

Recipe notes

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