Pot-au-Feu

Name: Pot-au-Feu
Ingredients: 4 pounds short ribs, cut across the bone into 3-inch-wide slabs (have the butcher do this); Salt; 3 quarts chicken stock or water; 2 small yellow onions, peeled and halved; 1 bay leaf; 2 whole cloves; A few black peppercorns, barely cracked; 1 whole star anise; 3 sprigs fresh thyme; 2 large carrots; 2 medium leeks, white and light green parts quartered lengthwise; 2 medium white turnips, peeled and quartered; 3 small potatoes, peeled and quartered; 1 tablespoon broth from pot-au-feu; 2 teaspoons dijon mustard; 1- 1/2 tablespoon red wine vinegar; 6 tablespoons olive oil; 1 teaspoon walnut oil (optional); Salt and freshly cracked ground pepper

Pot-au-Feu was pinched from <a href="http://food52.com/recipes/21488-pot-au-feu" target="_blank">food52.com.</a>

INGREDIENTS

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4 pounds short ribs, cut across the bone into 3-inch-wide slabs (have the butcher do this)

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Salt

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3 quarts chicken stock or water

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2 small yellow onions, peeled and halved

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1 bay leaf

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2 whole cloves

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A few black peppercorns, barely cracked

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1 whole star anise

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3 sprigs fresh thyme

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2 large carrots

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2 medium leeks, white and light green parts quartered lengthwise

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2 medium white turnips, peeled and quartered

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3 small potatoes, peeled and quartered

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1 tablespoon broth from pot-au-feu

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2 teaspoons dijon mustard

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1- 1/2 tablespoon red wine vinegar

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6 tablespoons olive oil

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1 teaspoon walnut oil (optional)

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Salt and freshly cracked ground pepper

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