Hubert Keller Owner/ Celebrity Chef of Fleur de Lys, Fleur, & Burger Bar. 2011 Forbes Four Stars, Michelin Star, Les Grand Tables du Monde, Gayot Top Ten Best Restaurant Winner.  Top Chef Masters Finalist. Bravo's Top Chef & Top Chef Just Desserts Judge.
recipes from Hubert Keller
Beef           Pot Au Feu
Back to Recipes Listing           Episode: 212           Episode Name: The Secret of Stock           Download Recipe Card

Ingredients:

(Yields: serves 6-8)

•   4 cups beef broth
•   2 beef marrow bones, center cut
•   1 pound beef short ribs
•   1 beef shank, bone-in, approx. 4 inches long
•   3 pounds sirloin tip beef roast,
•   1 leek
•   1 sprig parsley
•   1 sprig thyme
•   1 bay leaf
•   2 celery stalks, cut into 2-inch pieces
•   1 onion, peeled
•   5 cloves
•   2 carrots, cut into 2-inch pieces
•   1 parsnip, peeled
•   1 garlic cloves, peeled
•   ¼ head of cabbage
•   1/2 lb. mixed potatoes (purple, red, yellow)
•   ¼ cup chives, chopped

Directions:

Simmer beef broth in a large stockpot. Place marrow bones, short ribs, beef shank bone and sirloin roast into simmering broth and cook for 2 hours.

Cut off and discard most of the green section of the leaf. Wash and clean thoroughly. Pull off a single layer of the leek and cut out one, 3-inch section. Make a bouquet garni by placing the parsley, thyme, a 2-inch piece of celery, and bay leaf inside the piece of leek. Tie into a cylinder shape with a piece of twine. Coarsely chop the remaining leek.

Stick the cloves into the peeled onion.

After meat has been simmering for 2 hours, add remaining leek, celery, carrots, onion with cloves, parsnip, garlic, bouquet garni, and cabbage.

Cook 1 1/2 more hours until vegetables are tender and meat is falling off the bone. Cut the potatoes into 2" sections and add to stockpot. Continue cooking for another ½ hour.

Remove vegetables and meat from the broth and serve. Pour a little broth over the meat and vegetables, or serve with broth on the side.

Top the platter with chopped chives.