Simple Pot-Au-Feu

Name: Simple Pot-Au-Feu
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 (3 1/2- to 4-pound), boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed; , Kosher salt; 1 1/2 pounds, marrow bones; 1 , onion, quartered; 1 , celery rib, sliced thin; 3 , bay leaves; 1 teaspoon, black peppercorns; 2/3 cup, minced fresh parsley; 1/4 cup, Dijon mustard; 1/4 cup, minced fresh chives; 3 tablespoons, white wine vinegar; 10 , cornichons, minced; 1 1/2 teaspoons, pepper; 1 pound, small red potatoes, halved; 6 , carrots, halved crosswise, thick halves quartered lengthwise, thin halves halved lengthwise; 1 pound, asparagus, trimmed; , Kosher salt and pepper; Flake, sea salt

Main Courses
Europe
French
Fruits & Vegetables
Meat
Vegetables
Beef
Make Ahead
Stews

By Dan Souza ･ Appears in Cook's Illustrated May/June 2015, America's Test Kitchen TV

The rich broth and tender meat and vegetables that define this French classic should be an easy way to feed a crowd. Why do so many recipes turn it into an ordeal?

SERVES 6 to 8

TIME 4½ to 4¾ hours

Why This Recipe Works

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