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Pot-au-Feu of Oxtail, Beef Cheek and Marrow Recipe
Flavors of France
Cooking time: 3 hours
Total time: more than 2 hours
Preparation time: 25 minutesCooking time: 3 hours
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 1 kg (2 1/4 lb.) oxtail (Oxtail), cut into sections
- 1 kg (2 1/4 lb.) beef Cheek, cut into pieces
- 3 marrow bones
- 4 leeks
- 400 g (14 oz.) carrots
- 400 g (14 oz.) turnips
- 400 g (14 oz.) potatoes
- 1 celery stalk
- 3 onions
- 1 sprig of thyme
- 3 bay leaves
- Salt and pepper
Method
- Place the oxtail and beef cheek in a large Dutch oven. Cover with cold water and cook over low heat.
- Meanwhile, wash and peel the leeks, carrots, turnips, potatoes and celery stalk.
- Halve an unpeeled onion and grill it in a skillet. Peel the remaining onions.
- Prepare a bouquet garni with the leek green, thyme and bay leaf.
- Watch the Dutch oven: once it begins to boil, skim the surface. Season with salt and pepper. Add the bouquet garni, grilled onion, whole onions, vegetables and marrow bones.
- When the vegetables are cooked, remove them from the pot along with the marrow bones. Set aside.
- Continue cooking the oxtail and cheek over low heat for about 3 hours.
- Just before the end of the cooking time, put the vegetables and marrow bones back into the pot to reheat them.
- Strain the broth.
- Present the meat and vegetables on a large platter.
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