Pot Au Feu, the Quintessential Family Meal of France

Started eating No sugar, Low carb on 4/2/19. Feel great. Not bloated. Sugar is a poison. And carbs turn to sugar. I’m staying away.

subheading: FOR THE BEEF AND BEEF BROTH:

2 pounds beef short ribs or oxtails

1 pound beef shanks

1 pound beef brisket

1 sweet onion, peeled and studded with 10 cloves

2 bay leaves

1 bunch fresh winter savory

1 tablespoon herbes de Provence

1 tablespoon sea salt

1 teaspoon black peppercorns

3 star anise

1 stick cinnamon

1 head of garlic

1 big sprig of fresh thyme

subheading: FOR THE VEGETABLES:

2 leeks, (white and light green parts), cut into 3-inch lengths, halved, and washed well

8 medium carrots, halved and cut into 3-inch lengths

8 small turnips, peeled and left whole, or 4 medium turnips, cut in half

8 small Yukon Gold

2 (4-inch) pieces beef marrow bones

subheading: FOR THE HORSERADISH SAUCE:

½ cup heavy cream

2 tablespoons mayonnaise

2 tablespoons grated fresh horseradish or prepared horseradish, or to taste

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

subheading: TO SERVE:

1 baguette, cut into thick slices then toasted

Fleur de sel or another flake salt

¼ cup chopped fresh parsley

Whole-grain mustard

Dijon mustard

Cornichons

Directions at simplefrenchcooking.com

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