Name: Pot-au-Feu
Cook time: 1 1/2 hr
Total time: 5 1/4 hr
Yield: Makes 8 servings
Ingredients: 4 pound tied bone-in beef chuck roast; 4 pound (2- to 3-inch) bone-in short ribs; 2 onions, quartered; 2 medium carrots, halved lengthwise; 6 quarts water; 2 (3-inch) pieces celery; 6 parsley sprigs; 6 thyme sprigs; 2 Turkish bay leaves or 1 California; 1/4 teaspoon black peppercorns; 1 whole clove; 8 small or 4 medium leeks (2 1/2 pounds); 1 pound small boiling onions (about 20), left unpeeled; 8 (2-inch-long) veal marrowbones (optional); 8 small carrots (1 pound), peeled and trimmed, leaving 1/2 inch of stems; 1 pound small turnips, peeled and cut into 1-inch wedges; Equipment: a 12-quart pot; cheesecloth; kitchen string; Accompaniments: toasted baguette slices for marrow; coarse salt; Dijon mustard; finely grated fresh or bottled horseradish; cornichons; Garnish: chopped parsley

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Pot-au-FeuRomulo Yanes

A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.

Cooks' notes:

·Meats can be simmered 1 day ahead. Chill broth and meats separately, uncovered, until cooled completely, then cover. To reheat meats, remove solidified fat from broth, then return meats to broth and bring slowly to a simmer, about 1 hour, before transferring meats to oven and cooking vegetables.
·Vegetables can be cut and tied 1 day ahead. Chill separately, covering carrots and turnips with water.

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