Dinner: Pot-Au-Feu

Recipe by /contributors/bon-appetit-test-kitchen This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and

Ingredients

1/2 cup kosher salt
1/4 cup sugar
1 head of garlic, halved crosswise
1 teaspoon whole black peppercorns
2 fresh bay leaves (or 1 dried)
2 pound beef brisket
3 4" pieces bone-in beef short ribs

Instructions

Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.

Add a review for Pot-Au-Feu