EFK Tested
EFK Pot-au-Feu
A rustic French boiled beef dinner built around tender chuck and beef shank, a clear savory broth, and generous root vegetables. The EFK version keeps the traditional two-part character of the dish while making it practical for a family table.
- Prep
- 30 min
- Cook
- 180 min
- Yield
- 8 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Place the chuck, beef shanks, cold water, onion, 2 carrots, garlic, thyme, parsley stems, bay leaves, peppercorns, and 1 teaspoon salt in a large heavy Dutch oven or stockpot. Bring just to a simmer over medium heat, skimming foam from the surface as it rises. Reduce the heat to low, partially cover, and maintain a gentle simmer for about 1 1/2 hours.
- Remove the onion, spent herbs, and the 2 broth-building carrots. Add the leeks, remaining 4 carrots, parsnips, and turnips. Simmer gently for 25 minutes. Add the cabbage and potatoes and continue cooking until the vegetables are tender and the beef is fork-tender, about 25 to 35 minutes more. Add hot water if needed to keep the meat mostly submerged.
- Transfer the meat to the Asahi board and let it rest briefly. Strain or skim the broth as desired and adjust the salt. Slice the chuck across the grain with the Super Slicer and portion the shank meat. Serve a little broth first or ladle it around the sliced beef and vegetables. Pass Dijon mustard and cornichons at the table.
Equipment
Wüsthof IKON Chef’s Knife; Wüsthof IKON Super Slicer; Asahi Hi-Soft cutting board; large black Staub Dutch oven or heavy stockpot; tongs; ladle; skimmer or large spoon; instant-read thermometer; BlueStar range.
Food safety & storage
Keep raw beef separate from ready-to-eat foods. Whole beef cuts are safe at 145°F followed by a 3-minute rest; this dish is cooked well beyond that point for tenderness. Refrigerate broth, meat, and vegetables within 2 hours in shallow containers and use within 3–4 days. Reheat leftovers to 165°F.
View this recipe on the original EFK website ↗