Why this recipe works:
To simplify and streamline pot-au-feu, we used easy-to-find,
affordable chuck-eye roast in place of a range of hard-to-find cuts of
beef and veal, pork sausage, and chicken. To capture the savory, buttery
qualities that bone marrow imparts to a traditional broth, we cooked
inexpensive marrow bones (often labeled soup bones) with the beef and
then used the marrow left behind after cooking in a finishing sauce of
minced herbs, mustard, and minced cornichons. Using less liquid to turn
this traditional boiled dinner into a braise created a more concentrated
broth. For a clear broth without the fuss, we skipped the skimming step
most recipes require and simply kept the pot at a gentle simmer, which
we guaranteed by transferring the pot to a low oven.
Serves 6 to 8
Marrow bones (also called soup bones) can be found in the freezer section or the meat counter at most supermarkets. Use small red potatoes measuring 1 to 2 inches in diameter.Ingredients
-
Meat
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed
- Kosher salt
- 1 1/2 pounds marrow bones
- 1 onion, quartered
- 1 celery rib, sliced thin
- 3 bay leaves
- 1 teaspoon black peppercorns
-
Parsley Sauce
- 2/3 cup minced fresh parsley
- 1/4 cup Dijon mustard
- 1/4 cup minced fresh chives
- 3 tablespoons white wine vinegar
- 10 cornichons, minced
- 1 1/2 teaspoons pepper
-
Vegetables
- 1 pound small red potatoes, halved
- 6 carrots, halved crosswise, thick halves quartered lengthwise, thin halves halved lengthwise
- 1 pound asparagus, trimmed
- Kosher salt and pepper
- Flake sea salt
Instructions
-
1. FOR THE MEAT: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Season beef with 1 tablespoon salt. Using 3 pieces of kitchen twine per piece, tie each into loaf shape for even cooking. Place beef, bones, onion, celery, bay leaves, and peppercorns in Dutch oven. Add 4 cups cold water (water should come halfway up roasts). Bring to simmer over high heat. Partially cover pot and transfer to oven. Cook until beef is fully tender and sharp knife easily slips in and out of meat (meat will not be shreddable), 3 1/4 to 3 3/4 hours, flipping beef over halfway through cooking.
2. FOR THE PARSLEY SAUCE: While beef cooks, 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 into paste and add 2 tablespoons 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 gently reheat and proceed with recipe.)
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. Add asparagus and continue to cook until all vegetables are tender, 3 to 5 minutes longer.
5. Using slotted spoon, transfer vegetables to large bowl. Toss with 3 tablespoons parsley sauce and season with salt and pepper to taste. Season broth with salt to taste.
6. Transfer beef to cutting 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.
Technique
One Cut is Plenty
Most pot-au-feu recipes call for a slew of different meats. To streamline, we settled on just one cut: chuck-eye roast, which delivers tender, beefy-tasting meat with a fraction of the effort or expense required by many classic renditions. This roast also needs very little prep.
Pull the roast apart at the seam to make two smaller roasts and then trim any large knobs of fat.
Technique
Bone Up for Better Broth
One thing our chuck-eye roast didn’t deliver was the silky body and almost buttery flavor of a broth made from bone-in cuts. The solution was simple: Add marrow bones. The soft tissue found inside the bones is packed with the amino acids responsible for meaty, umami flavors. It also contains the volatile compound diacetyl, a component of natural butter flavor, and brings a subtle buttery taste to the broth. As an added bonus, at the end of cooking, we scrape the marrow from the bones and stir it into our sauce to give it a beefy, rich boost.
