Butcher'S Salad With Sauce Ravigote Recipe

Name: Butcher'S Salad With Sauce Ravigote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick); 1 to 1 1/4 pounds beef short ribs; 2 large leeks, white and pale green parts only, split lengthwise; 2 large celery stalks, halved; 1 large carrot, peeled; 12 whole black peppercorns; 8 whole allspice berries; 6 large fresh thyme sprigs; 5 large fresh Italian parsley sprigs; 1 Turkish bay leaf; 3 garlic cloves, peeled; ½ cups (or more) cold water; 3 pounds medium Yukon Gold potatoes, peeled, quartered; 8 large carrots, peeled, cut into 2-inch pieces

Servings: persons

4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick)
1 to 1 1/4 pounds beef short ribs
2 large leeks, white and pale green parts only, split lengthwise
2 large celery stalks, halved
1 large carrot, peeled
12 whole black peppercorns
8 whole allspice berries
6 large fresh thyme sprigs
5 large fresh Italian parsley sprigs
1 Turkish bay leaf
3 garlic cloves, peeled
½ cups (or more) cold water
3 pounds medium Yukon Gold potatoes, peeled, quartered
8 large carrots, peeled, cut into 2-inch pieces

1
Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD:
2
Spoon off any fat and return to simmer to rewarm before serving.
3
Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD:
4
Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with
5
.

1960

kcal

Calories

Fat

168

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 pounds cross-cut beef shank pieces with bone (each about 2 inches thick), 1 to 1 1/4 pounds beef short ribs, 2 large leeks, white and pale green parts only, split lengthwise, 2 large celery stalks, halved, and more.

Yes, Butcher'S Salad With Sauce Ravigote falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butcher'S Salad With Sauce Ravigote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions