Simple Pot-Au-Feu
"To simplify and streamline pot-au-feu, we used easy-to-find, affordable chuck-eye roast in place of a range of hard-to-find cuts of beef and veal, pork sausage, and chicken. To capture the savory, buttery qualities that bone marrow imparts to a traditional broth, we cooked inexpensive marrow… read more..."
INGREDIENTS
•
MEAT
•
1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed
•
Kosher salt
•
1 1/2 pounds marrow bones
•
1 onion, quartered
•
1 celery rib, sliced thin
•
3 bay leaves
•
1 teaspoon black peppercorns
•
PARSLEY SAUCE
•
2/3 cup minced fresh parsley
•
1/4 cup Dijon mustard
•
1/4 cup minced fresh chives
•
3 tablespoons white wine vinegar
•
10 cornichons, minced
•
1 1/2 teaspoons pepper
•
VEGETABLES
•
1 pound small red potatoes, halved
•
6 carrots, halved crosswise, thick halves quartered lengthwise, thin halves halved lengthwise
•
1 pound asparagus, trimmed
•
Kosher salt and pepper
•
Flake sea salt
ADVERTISEMENT