Cook Along: Pot-au-Feu — The Culinary Codex

Cook Along: Pot-au-Feu

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1kg beef short ribs
500g beef chuck
2 marrow bones
4 leeks, trimmed and halved
4 carrots, peeled and halved
4 turnips, peeled and quartered
4 potatoes, peeled and halved
1 celery root, peeled and quartered
1 onion studded with 4 cloves
Bouquet garni (thyme, bay leaf, parsley stems)
Coarse salt, black peppercorns

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