Photo: Murray Hall • Food Styling: Jessie YuChen
Pot-au-feu, which means “pot on fire” in French, is a centuries-old boiled dinner consisting of beef and root vegetables cooked slowly until all the ingredients emerge spoon-tender from a rich, concentrated stock. It’s traditionally served in two courses: the broth, then the meat and vegetables. This recipe is from the since-shuttered Le Goxoki in Pau, which was famous for the dish.
Yield: 8–10 Cook Time: 3 hours Ingredients Ingredients For the pot-au-feu: 2½ lb. bone-in beef shanks (2 in. thick and 8–10 oz. each), tied around the equator with twine 2½ lb. shoulder clod roast, or chuck roast, tied 4 carrots, peeled and trimmed 3 parsnips, peeled and trimmed 3 turnips, peeled and trimmed 2 leeks, trimmed, cleaned, and halved crosswise 2 medium onions 1 small Savoy cabbage, quartered 3 parsley sprigs 3 black peppercorns 1 bay leaf 1 garlic clove, peeled Kosher salt and freshly ground black pepper 6 medium waxy potatoes, peeled For the sauce gribiche: 2 Tbsp. plus 2 tsp. white wine vinegar, divided ½ tsp. dry mustard powder 1 large egg yolk 1 cup vegetable oil 1 Tbsp. drained capers 1
