Pot-a-feu beef stew, which translates to “pot on the fire,” will charm the heart of anyone who has spent a day on the slopes. Slather the marrow on toasted bread and serve with Dijon mustard, cornichons, and freshly grated horseradish. Here is how to prepare this incredible dish at home.
Yield: 4 servings
Ingredients
2 lbs. top-round beef
1 1/2 lb beef shanks, cut into 2-inch-thick pieces
4 veal marrow bones
1 1/2 lb bone-in short ribs
3 sprigs parsley
2 bay leaves
3 sprigs thyme
1 clove
6 peppercorns
1 large yellow onion, quartered
2 large leeks, cut into 2-inch pieces and washed
6 celery stalks, cut into 2-inch pieces
1 lb small yellow potatoes, peeled
6 carrots, cut into 2-inch pieces
Directions
Add meat, marrow bones, onions, leeks, celery, and carrots in a large stockpot. Cover with cold water. Gather bay leaves, parsley, thyme, peppercorns, and clove in cheesecloth and tie them together. Add pouch to pot. Bring to a boil and simmer, partially covered, for 2 1/2 hours. Skim fat and foam off the top as needed. Add potatoes and cook until tender, about 30 minutes. Remove the pouch from the pot. Strain, reserving broth. Slice roast. To serve, spoon 1/2 cup broth into each serving bowl and divide meat, carrot, and potatoes equally.
Kitchen tool we adore: Misono Chef’s Knives
The one tool you must have before stepping into the kitchen is a proper chef’s knife. Like a well-made watch or a talented hairstylist, it pays to splurge and get the best. Our favorite is the 8.2’’ Misono 440 Molybdenum Gyutou, which retails for $160. It’s light to handle, comfortable to use, and precise.
Available at Korin
57 Warren Street, NYC
212-587-7021
www.korin.com
