Pressure Cooker Pot-au-Feu (French Boiled Beef and Vegetables) Recipe

Serious Eats
Serves: 4 Save

Ingredients (18)

  • 2 pounds (900g) boneless beef chuck roast, tied into a tight cylinder
  • 1 pound (450g) bone-in beef short ribs
  • 5 sprigs fresh thyme
  • 1 whole yellow onion, halved and stuck with 4 cloves in total
  • 1 small head garlic, papery skin left on and head cut in half crosswise
  • 1 rib celery
  • 15 whole black peppercorns
  • 1 bay leaf
  • Kosher or sea salt
  • 5 small Yukon Gold potatoes (1 1/2 pounds; 680g total), pierced all over with a fork
  • 2 medium leeks (1 pound; 450g total), trimmed of root end and darkest green top and washed very well
  • 5 medium carrots (10 ounces; 280g total), peeled or scrubbed
  • 1/4 head green or Savoy cabbage
  • 1 medium (4-ounce; 115g) turnip, peeled and quartered
  • 1 medium (5-ounce; 140g) parsnip, peeled and quartered lengthwise
  • 1 pound (450g) beef marrow bones (about 3), optional
  • Toast for the marrow bones, if using
  • Mustard, grated horseradish, and cornichons, for condiments

Directions

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Hot Toddy

The Bar

Your cozy winter companion awaits! Hot Toddy offers a warm, soothing cocktail melds the smoothness of whisky, the tang of lemon and the sweet whisper of honey, garnished with a orange slice.

Ingredients (7)

  • 1.5 oz. Johnnie Walker Black Label Scotch
  • 0.75 oz. Lemon juice
  • 0.5 oz. Honey
  • 1 Dash Angustra
  • 3 Cloves
  • 2oz. Water
  • Cinnamon stick and orange slice to garnish
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