Pot-Au-Feu Recipe

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  1. For brine: 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.
  2. For bouquet garni, meats, and vegetables: Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
  3. Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2–2 1/2 hours.
  4. Transfer short ribs to a 13x9x2 baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
  5. Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2 pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.
  6. For sauces and garnishes: Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.
  7. Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2 pieces. Return meats to baking dish.
  8. Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 12784.06 Kcal (53524 kJ)
Calories from fat 9625.75 Kcal
% Daily Value*
Total Fat 1069.53g 1645%
Cholesterol 3105.28mg 1035%
Sodium 19239.3mg 802%
Potassium 6649.76mg 141%
Total Carbs 157.2g 52%
Sugars 33.62g 134%
Dietary Fiber 26.09g 104%
Protein 631.13g 1262%
Vitamin C 75.3mg 125%
Vitamin A 1.1mg 38%
Iron 93.3mg 518%
Calcium 1507.1mg 151%
Amount Per 100 g
Calories 397.73 Kcal (1665 kJ)
Calories from fat 299.47 Kcal
% Daily Value*
Total Fat 33.27g 1645%
Cholesterol 96.61mg 1035%
Sodium 598.56mg 802%
Potassium 206.88mg 141%
Total Carbs 4.89g 52%
Sugars 1.05g 134%
Dietary Fiber 0.81g 104%
Protein 19.64g 1262%
Vitamin C 2.3mg 125%
Iron 2.9mg 518%
Calcium 46.9mg 151%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 344
  • 348

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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