Pot-au-Feu of Oxtail, Beef Cheek and Marrow Recipe
Pot-au-Feu of Oxtail, Beef Cheek and Marrow
Flavors of France
Total time: more than 2 hours
Preparation time: 25 minutes
Cooking time: 3 hours
Difficulty: Easy
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
  1. Place the oxtail and beef cheek in a large Dutch oven. Cover with cold water and cook over low heat.
  2. Meanwhile, wash and peel the leeks, carrots, turnips, potatoes and celery stalk.
  3. Halve an unpeeled onion and grill it in a skillet. Peel the remaining onions.
  4. Prepare a bouquet garni with the leek green, thyme and bay leaf.
  5. 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.
  6. When the vegetables are cooked, remove them from the pot along with the marrow bones. Set aside.
  7. Continue cooking the oxtail and cheek over low heat for about 3 hours.
  8. Just before the end of the cooking time, put the vegetables and marrow bones back into the pot to reheat them.
  9. Strain the broth.
  10. Present the meat and vegetables on a large platter.
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