Pot-au-Feu of Oxtail, Beef Cheek and MarrowTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 25 minutes
Cooking time: 3 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:141.9 kcal
Proteins:12.3 g
Fats:4 g
Carbohydrate:16.1 g
Fibers:2.5 g
Sugar:1.2 g
Cholesterol:17.6 mg
Sodium:44 mg
Calcium:76.7 mg
Energy:1531 kcal
Proteins:132.5 g
Fats:43 g
Carbohydrate:174.1 g
Fibers:27.3 g
Sugar:13.3 g
Cholesterol:190 mg
Sodium:475.1 mg
Calcium:828.2 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
oxtail (oxtail), cut into sections
1000
g
beef cheek, cut into pieces
3
marrow bones
4
leeks
400
g
carrots
400
g
turnips
400
g
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.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
