Pot-au-feu is a fancy name for what is really a fairly simple braised beef recipe. The name translates literally to “pot on the fire.” This version is made in a slow cooker rather than on the fire, but the idea is the same. Combine meaty beef short ribs with vegetables and aromatics, and cook the whole thing on low heat for hours, until the meat is fall-off-the-bone tender.
Traditionally, the broth from pot-au-feu is served on its own as a first course, while the meat and vegetables are served as the entree. Crusty bread and Dijon mustard are the usual accompaniments. I like to add a few cornichons on the side, as well.
Slow cooker pot-au-feu (Slow cooked short rib)
6
10 minutes
10 hours
10 hours and 10 minutes
6 beef short ribs, about 4 pounds
1 large leek, white and light green part sliced into thin rounds
2 carrots, cut into 2-inch lengths
2 celery ribs, cut into 2-inch lengths
12 pearl onions, peeled and left whole
1 garlic clove, left whole
1 tablespoon salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme, plus 2 sprigs
4 cups beef broth
4 cups water
2 bay leaves
Put all of the ingredients in the slow cooker.
Cover and cook on low for 8 to 10 hours.
Serve hot with bread and Dijon mustard.
