Imported from TikTok

Sunday Pot-au-Feu

Name: Sunday Pot-au-Feu
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Yield: 8 servings
Cuisine: French
Ingredients: Beef chuck; Beef shank; Oxtail; 1 Beef cheek; 3 Marrow bones; 2 Carrots (Cut into large pieces, unpeeled.); 1 Leek (Cleaned and cut into sections.); 1 Onion (Studded with cloves.); 3 Cloves; 1 Bouquet garni (thyme, bay leaf); 4 Garlic cloves (Whole.); 5 Potatoes (Leave the skin on and set aside; add during the final hour according to the description.); 0.5 Green cabbage (Cut into quarters, blanched, then drained.); Whole peppercorns (A few peppercorns.); Coarse salt (For the broth and for blanching the cabbage; adjust to taste.); Water (Cold water, enough to generously cover the meat and bones.)

Recipe by @lenalabouchere @lenalabouchere · TikTok

Imported by roux julien on SeeMeCook

A generous pot-au-feu of beef gently simmered with vegetables, cabbage, and marrow bones. The long simmer produces a flavorful broth and very tender meat.

8 servings360 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

Beef chuck
Beef shank
Oxtail
1 Beef cheek
3 Marrow bones
2 Carrots (Cut into large pieces, unpeeled.)
1 Leek (Cleaned and cut into sections.)
1 Onion (Studded with cloves.)
3 Cloves
1 Bouquet garni (thyme, bay leaf)
4 Garlic cloves (Whole.)
5 Potatoes (Leave the skin on and set aside; add during the final hour according to the description.)
0.5 Green cabbage (Cut into quarters, blanched, then drained.)
Whole peppercorns (A few peppercorns.)
Coarse salt (For the broth and for blanching the cabbage; adjust to taste.)
Water (Cold water, enough to generously cover the meat and bones.)

Steps

1
Wash the carrots without peeling them and cut them into large pieces. Clean the leek and cut it into sections. Wash the potatoes, leaving the skin on, and set them aside. Cut the half cabbage into quarters. Stud the onion with the cloves.
2
Blanch the cabbage in salted water, then drain it and set it aside.
3
Place the beef chuck, shank, oxtail, cheek, and marrow bones in a large pot. Cover generously with cold water.
4
Bring gently to a boil. Skim regularly throughout cooking.
5
Add the carrots, leek, studded onion, whole garlic cloves, bouquet garni, a few peppercorns, and coarse salt.
6
Reduce the heat and simmer gently for 5 to 5 h 30.
7
Add the blanched cabbage one hour before the end of cooking.
8
Add the potatoes three minutes after the cabbage, then continue cooking until the planned cooking time is complete.
9
Taste the broth and adjust the seasoning if necessary. Remove the bouquet garni and cloves before serving.

Notes

The quantities of beef chuck, beef shank, oxtail, and marrow bones are not specified. The transcript contradicts the written recipe regarding the potatoes (it indicates adding them one hour before the end); the method follows the description, which specifies adding them three minutes after the cabbage. Celery is mentioned in the transcript but does not appear in the ingredient list or written preparation, so it has not been added.