YO, JOE BEEF!

POT-AU-FEU D’HIVER (WINTER)

Serves 4 with leftovers

1 1/2 pounds (675 g) beef brisket 2 pieces (1 pound/454 g) bone-in beef short ribs 1 whole veal tongue Two 1-pound (450 g) flat-iron steaks 4 white onions, each studded with 1 clove 1 head garlic, cleaned 1 bouquet garni: 6 fresh thyme sprigs, 1 tablespoon black peppercorns, 4 fresh flat-leaf parsley sprigs wrapped tightly in the reserved leek greens and tied with butcher’s twine 1/8 to 1/4 cup (30 to 60 ml) Kikkoman or other naturally brewed soy sauce Salt and white pepper 2 tablespoons apple cider vinegar 4 marrow bones, 2 inches (5 cm) tall 1 large carrot, cut into 4 pieces 1 yellow turnip, peeled and cut into 4 pieces 1 leek white, greens reserved for the bouquet garni To serve Minced fresh flat-leaf parsley Baguette Dijon mustard Gherkins Coarse sea salt Pepper mill and peppercorns

Preheat the oven to 300F (150C). Like most of our recipes, this one starts with a large Dutch oven — not a shameless plug for Le Creuset, we swear; we just seriously appreciate the brand’s ability to distribute heat evenly and maintain a solid seal! So, place the brisket, short ribs, tongue, flat-iron steak, onion, garlic, and bouquet garni in a large Le Creuset. Add 1/4 cup (60 ml) soy sauce then enough water to barely cover. Add 2 generous pinches salt and the vinegar. Cover and transfer to the oven. After 2 hours, retrieve the pot and add the bones, carrot, turnip, and leek white. Add a little more water to cover, but not drown, the veggies. Cover and return to the oven for another 1 1/2 hours. Check the pot-au-feu for doneness: When you touch the meat, there should be no resistance; it should yield to a gentle touch from your finger without bouncing back. Using a skimmer or a slotted spoon, gently transfer each ingredient to a clean sheet pan, being careful to maintain its structural integrity. Cover the pan with plastic wrap. Give the remaining broth a good boil, skimming off any impurity that threatens to betray your reputation as a champion meat-liquor maker. Season with salt and white pepper to taste, adding a splash of soy sauce as you see fit. Divide the pot-au-feu ingredients equally among shallow bowls, discarding the bouquet garni. Ladle some broth into each bowl and sprinkle each with parsley. Serve with the baguette, mustard, and gherkins, with salt and pepper on the side and a jug of the remaining hot broth. Provide soup and marrow spoons.