Health score

47%

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Lunch Main Course Main Dish Dinner

45 min.

932kcal

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Ingredients

1 pound baby potatoes
3 beef ribs bone-in
2 pounds beef bone marrow
2 pound brisket
1 teaspoon peppercorns whole black
8 servings bread toasted sliced
1 pound carrots peeled chopped cut into 2" pieces)
2 celery stalks chopped
0.3 cup crème fraîche
8 servings dijon mustard
0.3 cup flat parsley finely chopped
3 bay leaves dried fresh (or 1 )
0.3 cup chives fresh finely chopped
0.3 cup tarragon fresh finely chopped
1 head garlic halved
1 pound garlic
2 garlic clove minced
2 tablespoons horseradish white prepared drained
0.5 cup kosher salt
8 servings pepper black freshly ground
3 "-" long marrow bones
0.5 cup olive oil extra virgin extra-virgin
1 onion quartered
2 pounds oxtail
1 pound rutabaga peeled cut into wedges
1 pound savoy cabbage halved
0.3 cup sugar
10 sprigs thyme leaves
1 pound veal knuckle bones
8 servings coarse mustard whole

Equipment

bowl
pot
sieve
baking pan
aluminum foil
cheesecloth
kitchen twine

Directions

Bring first 5 ingredients and 8 cupswater to a simmer in a medium saucepanover medium heat, stirring until sugar andsalt dissolve.
Remove from heat; let cool toroom temperature.
Place brisket and shortribs in a large baking dish.
Pour brine overto cover completely. Cover and chill forat least 8 hours or overnight.
Remove meat;rinse and set aside.
Place first 6 ingredients in center of a triplelayer of cheesecloth. Gather up edges;tie with kitchen twine to form a bundlefor bouquet garni. Wrap marrow bones incheesecloth; tie into a bundle with twine.If desired, tie oxtails with twine aroundcircumference to keep meat from fallingoff bones.
Place brisket, short ribs, bouquet garni,marrow bones, oxtails, beef bones, vealbones, veal breast, 2 chopped carrots,celery, and onion in a very large heavy pot.
Add water to cover meat (about 7 quarts). Bringto a boil, skimming off any scum and fat thatrise to the surface. Reduce heat and simmer,skimming occasionally, until short ribs aretender, 2–2 1/2 hours.
Transfer short ribs to a 13x9x2" bakingdish; add 4 cups broth from pot and tentwith foil to keep meat warm and moist.
Addsausage to pot; continue simmering untilsausage is cooked through and remainingmeats are tender, about 30 minutes longer.
Transfer sausage, brisket, oxtails, andmarrow bones to dish with short ribs.
Place a large strainer over another largepot; strain broth, discarding remainingmeats, bones, and other solids in strainer.(You should have about 10 cups broth.)Return broth to a boil; add rutabagas,cabbage, potatoes, and 2" pieces of carrots.Simmer until vegetables are tender but notmushy, about 30 minutes.
Mix first 5 ingredients in a small bowl to make salsaverde. Season with salt and pepper; setaside. Stir crème fraîche and horseradish inanother small bowl; season with salt.
Transfer vegetables to a platter. Thinlyslice brisket against the grain; cut sausageinto 2" pieces. Return meats to baking dish.
Season broth in pot to taste with saltand pepper; divide among bowls. (Reservebroth from meats for another use.)
Servemeats and vegetables with salsa verde,horseradish crème fraîche, and bothmustards in small bowls alongside.
Servewith toasted country bread.

Nutrition Facts

Calories932kcal

Protein30.28%

Fat40.96%

Carbs28.76%

Properties

Glycemic Index

108.42

Glycemic Load

30.42

Inflammation Score

-10

Nutrition Score

46.093478036963%

Flavonoids

Apigenin

6.69mg

Luteolin

0.78mg

Isorhamnetin

0.77mg

Kaempferol

1.62mg

Myricetin

2.54mg

Quercetin

4.67mg

Nutrients percent of daily need

Calories:931.6kcal

46.58%

Fat:42.86g

65.94%

Saturated Fat:10.44g

65.25%

Carbohydrates:67.71g

22.57%

Net Carbohydrates:58.05g

21.11%

Sugar:16.72g

18.58%

Cholesterol:199.51mg

66.5%

Sodium:7722.93mg

335.78%

Alcohol:0g

100%

Alcohol %:0%

100%

Protein:71.28g

142.56%

Vitamin A:10485.34IU

209.71%

Manganese:2.04mg

101.97%

Vitamin C:73.46mg

89.04%

Vitamin B6:1.75mg

87.65%

Vitamin K:88.38µg

84.17%

Iron:11.73mg

65.18%

Selenium:40.52µg

57.89%

Phosphorus:511.21mg

51.12%

Vitamin B12:2.78µg

46.39%

Zinc:6.78mg

45.18%

Potassium:1519.08mg

43.4%

Vitamin B3:8.53mg

42.64%

Fiber:9.66g

38.64%

Vitamin B1:0.57mg

37.69%

Folate:126.21µg

31.55%

Calcium:297.27mg

29.73%

Magnesium:118.29mg

29.57%

Vitamin B2:0.48mg

28.15%

Copper:0.51mg

25.42%

Vitamin B5:1.61mg

16.13%

Vitamin E:1.59mg

10.61%

Lunch Main Course Main Dish Dinner Onions Beef Veal Beef Ribs Brisket

Source:Epicurious

Pot-Au-Feu

Suggestions

Ingredients

Equipment

Directions

Nutrition Facts

Properties

Flavonoids

Nutrients percent of daily need

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Preparation time

Servings

Nutrition

Suggestions

Ingredients

Equipment

Directions

Nutrition Facts

Properties

Flavonoids

Nutrients percent of daily need

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