Recipe of the Month

Pot au Feu


  • 6 pounds beef short ribs
  • 2 whole cloves
  • 1 large white onion, peeled
  • 1 small bunch thyme
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 5 stalks celery, cut into large pieces, leaves intact
  • 12 medium carrots, peeled and quartered
  • 8 leeks, washed, cut lengthwise and then into large pieces
  • 1 1/2 pounds turnips, peeled and quartered(optional)
  • 1 1/2 pounds small potatoes


  1. Place short ribs in the stockpot with enough cold water to cover. Bring to a boil, skimming often. As soon as the water boils, turn it the heat down so that it is just at a low simmer.
  2. Push the cloves into the onion and place it into the stockpot, along with a separate cheesecloth bundle containing thyme, peppercorns, and bay leaves.
  3. Season the mixture with the salt and continue simmering it, uncovered, for 2 1/2 hours. Add water, if needed, to keep the meat covered. Do not allow the mixture come to a boil.
  4. Add the celery, carrots, leeks, and turnips to the pot and continue simmering for an additional 25 minutes until the vegetables are cooked through.
  5. Remove the meat and vegetables and discard the clove-studded onion. Serve meat and vegetables on a platter.
  6. Strain the broth through a fine-mesh sieve.
  7. Return the broth to a clean saucepan and bring it to boil for about 10 to 15 minutes, until it has reduced in volume and has a good, strong flavor.
  8. Season it with additional salt, if needed. Transfer the hot broth to a serving bowl alongside the meat and vegetable platter.

(Makes 8 to 10 servings.)