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4-5 pounds meaty beef bones (shank, neck, shoulder, or knuckle) [1]
2 tablespoons grapeseed oil [2]
1 onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery, chopped
1 onion, unpeeled and cut in half along its equator
3 tomatoes, chopped
1 large leek, white part and part of the green, coarsely chopped
2 teaspoons salt (or to taste)
2 garlic cloves
1 sprig fresh rosemary
1 sprig fresh cilantro
1 sprig fresh parsley
1 sprig fresh basil
1 sprig fresh tarragon
1 bay leaf
1 teaspoon black peppercorns
1. Preheat oven to 450° F.
2. Place beef bones in a large roasting pan and drizzle lightly with olive
oil. Roast in the oven uncovered for 30 minutes, turning and basting several
times.
3. Mix in the chopped onion, carrots, and celery and continue roasting for
20, turning and basting occasionally to brown evenly.
4. Transfer the bones, meat and vegetables into a large stock pot.
5. Deglaze the pan by adding half cup water, and using a wooden spoon or
silicone spatula, scrape and dissolve all the food particles in the pan. Add
the deglazing liquid to the stockpot along with enough water to completely
cover the meat bones.
6. Cut the unpeeled onion in half and place cut side down in a 10-inch
cast-iron skillet. Cook on high heat until the bottom of the onion is very
nearly black. Add the onion into the stock pot with the other vegetables.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10
minutes, skimming any impurities from the surface of the broth. [3]
8. Add the tomatoes, leeks, salt, garlic and fresh herbs into the stockpot
and stir to make sure they are submerged into the liquid.
9. Bring the mixture back to a simmer and let cook for 3 1/2 to 4 hours,
skimming the surface of fat and impurities as necessary. Crack the
peppercorns with the bottom of a skillet or a rolling pin, add them to the
stock and cook just for ten minutes.
10. Check the seasonings [4] and adjust as necessary. Strain the liquid
through a fine-meshed strainer to remove the meat and vegetables. Allow the
broth to cool to room temperature, then place in the refrigerator. Once
chilled, note that the excess fat will rise and harden on the surface
Pot-au-Feu
Serves 6-8
4 cups beef broth
2 beef marrow bones, center cut
1 pound beef short ribs
1 beef shank, bone-in, approximately 4 inches long
3 pounds sirloin tip beef roast, trussed
1 leek
1 sprig parsley
1 sprig thyme
1 bay leaf
2 celery stalks, cut into 2-inch pieces
1 onion, peeled
5 cloves
2 carrots, cut into 2-inch pieces
1 parsnip, peeled
1 garlic cloves, peeled
1/4 head of cabbage
1/2 lb. mixed potatoes (purple, red, yellow)
Salt and freshly-ground black pepper to taste
1/4 cup chives, chopped
1. Simmer beef broth in a large stockpot. Place marrow bones, short ribs,
beef shank bone and sirloin roast into simmering broth and cook for 2 hours.
2. Cut off and discard most of the green section of the leek. Wash and clean
thoroughly. Pull off a single layer of the leek and cut out one, 3-inch
section. Make a bouquet garni by placing the parsley, thyme, a 2-inch piece
of celery, and bay leaf inside the piece of leek. Tie into a cylinder shape
with a piece of twine. Coarsely chop the remaining leek.
3. Stick the cloves into the peeled onion.
4. After meat has been simmering for 2 hours, add remaining leek, celery,
carrots, onion with cloves, parsnip, garlic, bouquet garni, and cabbage.
5. Cook 1 1/2 more hours until vegetables are tender and meat is falling off
the bone. Cut the potatoes into 2" sections and add to stockpot. Continue
cooking for another half hour. Add salt and pepper to taste.
6. Remove vegetables and meat from the broth. Remove twine from the sirloin
and slice thickly. Arrange meat and vegetables on a platter. Pour a little
broth over the meat and vegetables, or serve with broth on the side.
7. Top the platter with chopped chives.
Menu suggestion:
Serve Graber olives and radishes as pre-meal nibbles. Serve pot au feu with
fresh French bread, coarse mustard, sour pickles, and cheese if you like
2 tablespoons grapeseed oil [2]
1 onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery, chopped
1 onion, unpeeled and cut in half along its equator
3 tomatoes, chopped
1 large leek, white part and part of the green, coarsely chopped
2 teaspoons salt (or to taste)
2 garlic cloves
1 sprig fresh rosemary
1 sprig fresh cilantro
1 sprig fresh parsley
1 sprig fresh basil
1 sprig fresh tarragon
1 bay leaf
1 teaspoon black peppercorns
1. Preheat oven to 450° F.
2. Place beef bones in a large roasting pan and drizzle lightly with olive
oil. Roast in the oven uncovered for 30 minutes, turning and basting several
times.
3. Mix in the chopped onion, carrots, and celery and continue roasting for
20, turning and basting occasionally to brown evenly.
4. Transfer the bones, meat and vegetables into a large stock pot.
5. Deglaze the pan by adding half cup water, and using a wooden spoon or
silicone spatula, scrape and dissolve all the food particles in the pan. Add
the deglazing liquid to the stockpot along with enough water to completely
cover the meat bones.
6. Cut the unpeeled onion in half and place cut side down in a 10-inch
cast-iron skillet. Cook on high heat until the bottom of the onion is very
nearly black. Add the onion into the stock pot with the other vegetables.
7. Bring the mixture to a boil, then reduce the heat and simmer for 10
minutes, skimming any impurities from the surface of the broth. [3]
8. Add the tomatoes, leeks, salt, garlic and fresh herbs into the stockpot
and stir to make sure they are submerged into the liquid.
9. Bring the mixture back to a simmer and let cook for 3 1/2 to 4 hours,
skimming the surface of fat and impurities as necessary. Crack the
peppercorns with the bottom of a skillet or a rolling pin, add them to the
stock and cook just for ten minutes.
10. Check the seasonings [4] and adjust as necessary. Strain the liquid
through a fine-meshed strainer to remove the meat and vegetables. Allow the
broth to cool to room temperature, then place in the refrigerator. Once
chilled, note that the excess fat will rise and harden on the surface
Pot-au-Feu
Serves 6-8
4 cups beef broth
2 beef marrow bones, center cut
1 pound beef short ribs
1 beef shank, bone-in, approximately 4 inches long
3 pounds sirloin tip beef roast, trussed
1 leek
1 sprig parsley
1 sprig thyme
1 bay leaf
2 celery stalks, cut into 2-inch pieces
1 onion, peeled
5 cloves
2 carrots, cut into 2-inch pieces
1 parsnip, peeled
1 garlic cloves, peeled
1/4 head of cabbage
1/2 lb. mixed potatoes (purple, red, yellow)
Salt and freshly-ground black pepper to taste
1/4 cup chives, chopped
1. Simmer beef broth in a large stockpot. Place marrow bones, short ribs,
beef shank bone and sirloin roast into simmering broth and cook for 2 hours.
2. Cut off and discard most of the green section of the leek. Wash and clean
thoroughly. Pull off a single layer of the leek and cut out one, 3-inch
section. Make a bouquet garni by placing the parsley, thyme, a 2-inch piece
of celery, and bay leaf inside the piece of leek. Tie into a cylinder shape
with a piece of twine. Coarsely chop the remaining leek.
3. Stick the cloves into the peeled onion.
4. After meat has been simmering for 2 hours, add remaining leek, celery,
carrots, onion with cloves, parsnip, garlic, bouquet garni, and cabbage.
5. Cook 1 1/2 more hours until vegetables are tender and meat is falling off
the bone. Cut the potatoes into 2" sections and add to stockpot. Continue
cooking for another half hour. Add salt and pepper to taste.
6. Remove vegetables and meat from the broth. Remove twine from the sirloin
and slice thickly. Arrange meat and vegetables on a platter. Pour a little
broth over the meat and vegetables, or serve with broth on the side.
7. Top the platter with chopped chives.
Menu suggestion:
Serve Graber olives and radishes as pre-meal nibbles. Serve pot au feu with
fresh French bread, coarse mustard, sour pickles, and cheese if you like