POT-AU-FEU D’HIVER (WINTER)
Serves: 4
■ 1 1/2 lb (675 g) beef brisket
■ 2 pieces (1 lb/454 g) bone-in beef short ribs
■ 1 whole veal tongue
■ Two 1-lb (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 tbsp (15 mL) 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 tbsp (30 mL) apple cider vinegar
■ 4 marrow bones, 2 inches (5 cm) tall
■ 1 large carrot, cut into 4 pieces
■ 1 rutabaga, peeled and cut into 4 pieces
■ 4 small white turnips
■ 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
1. Preheat the oven to 300 F (150 C).
2. 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, flatiron steaks, onion, garlic and bouquet garni in a large Le Creuset.
3. 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.
4. After 2 hours, retrieve the pot and add the bones, carrot, rutabaga, 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.
5. 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.
6. Give the remaining broth a good boil, skimming off any impurity that threatens to betray your reputation as a champion meatliquor maker. Season with salt and white pepper to taste, adding a splash of soy sauce as you see fit.
7. 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.