SIMPLE POT-AU-FEU

SIMPLE POT-AU-FEU image

Yield 6-8 servings

Number Of Ingredients 20

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Ingredients

Meat
1 3 1/2-4 lb boneless chuck-eye roast, pulled into two pieces at natural seam and trimmed
Kosher salt
1 1/2 lbs marrow bones
1 onion, quartered
1 celery rib, sliced thin
3 bay leaves
1 tsp black peppercorns
Vegetables
1 lb small red potatoes, halved
6 carrots, halved crosswise, thick halves quartered lengthwise, think halves halved lengthwise
1 lb asparagus, trimmed
Flake sea salt
Parsley sauce
2/3 cup mined fresh parsley
1/4 cup Dijon mustard
1/4 cup minced fresh chives
3 Tbs white wine vinegar
10 cornichons, minced
1 1/2 tsp pepper

Steps:

1.For the meat: Adjust oven rack to lower-middle position and heat oven to 300 deg. Season beef with 1 Tbs salt. Using 3 pieces of kitchen twine per piece of meat, tie each piece into loaf shape for easy cooking. Place beef, bones, onion, celery, bay leaves, and peppercorns in Dutch oven. Add 4 cups of cold water. Bring to simmer over high heat. Partially cover pot and transfer to oven. Cook until beef is fully tender and sharp knife slips in and out of meat, 3 1/4-3 3/4 hours, flipping beef over halfway through cooking. 2. For the parsley sauce: Combine all ingredients in bowl. Cover and set aside. 3. Remove pot from oven and turn off oven. Transfer beef to large platter, cover tightly with aluminum foil, and return to oven to keep warm. Transfer bones to cutting board and use end of spoon to extract marrow. Mince marrow in paste and add 2 Tbs to parsley sauce (reserve any remaining marrow for other applications). Using ladle or large spoon, skim fat from surface of broth and discard fat. Strain broth through fine-mesh strainer into large liquid measuring cup; add water to make 6 cups. Return broth to pot. Meat can be returned to broth, cooled, and refrigerated for up to 2 days. Skim fat from cold broth, then reheat. 4. For the vegetables: Add potatoes to broth and bring to simmer over high heat. Reduce heat to medium and simmer for 6 minutes. Add carrots and cook 10 minutes longer. Ass asparagus and continue to cook until all vegetables are tender, 3-5 minutes longer. 5. Using slotted spoon, transfer vegetables to large bowl. Toss with 3 Tbs parsley sauce and season with salt and paper to taste. Season broth with salt to taste. 6. Transfer beef to curling board, remove twine, and slice against grain 1/2 inch thick. Arrange servings of beef and vegetables in large, shallow bowls. Dollop beef with parsley sauce, drizzle with 1/3 cup broth, and sprinkle with flake sea salt. Serve, passing remaining parsley sauce and flake sea salt separately.